| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Breads, Desserts | 10 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 2 | c | Granulated sugar |
| 1 | c | Vegetable oil |
| 2 | 2-oz squares unsweetened baking chocolate, melted | |
| 1 | ts | Vanilla |
| 2 | c | Grated zucchini |
| 3 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/4 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | c | Chopped walnuts |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease two 9x5 inch loaf pans. In large mixing bowl, beat eggs until light and fluffy (lemon-colored); beat in sugar and oil, until well blended. Stir in chocolate, vanilla and zucchini. Soft togther flour, salt, cinnomon, baking power and soda; fold into egg mixture, mixing thoroughly. Fold in walnuts. Spoon batter into prepared pans and bake 1 hour and 20 minutes. Turn out onto rack to cool. Assorted recipes from the Detroit News, entered by Diane Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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