Recipe: Chocolate Almond Zucchini Bread (Repost)

Hi Nancy. I do not have the exact recipe you referenced in Country Woman magazine. Here is one, however, that was posted on RecipeLink by Betsy@RecipeLink 7/2002
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Chocolate Almond Zucchini Bread
Source: Jo Anne Merrill
Makes: 2 loaves

3 large eggs
2 cups sugar
1 cup salad oil
2 oz unsweetened chocolate
1 tsp vanilla extract
2 cups grated, unpeeled zucchini
3 cups all-purpose flour
1 tsp salt
1 tsp ground cinnamon
1/4 tsp baking powder
1 tsp baking soda
1 cup almonds, chopped

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.

Sift flour with salt, cinnamon, baking powder and baking soda. stir into zucchini mixture; add almonds. Mix well.

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.