| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert, Breads | 1 | Servings | |
INGREDIENTS
| 3 | Eggs,Large | |
| 2 | c | Sugar |
| 1 | c | Salad Oil |
| 2 | oz | Chocolate,unsweetened |
| 1 | ts | Vanilla Extract |
| 2 | c | Zucchini,Grated |
| 3 | c | Flour,All-Purpose |
| 1 | ts | Salt |
| 1 | ts | Cinnamon,Ground |
| 1/4 | ts | Baking Powder |
| 1 | ts | Baking Soda |
| 1 | c | Almonds,Chopped |
INSTRUCTIONS
1-Beat eggs until lemon-colored. Beat in sugar and oil. Melt chocolate over hot water and stir into egg mixture along with vanilla and zucchini. 2-Sift flour with salt, cinnamon, baking powder and baking soda. stir into zucchini mixture; add almonds. Mix well. 3-Bake in two well-oiled 9x5-inch loaf pans in preheated 350 degree oven for one hour and twenty minutes or until done. Cool in pans 20 minutes and then turn out onto rack. Cool thoroughly before slicing. Jo Anne Merrill From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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