CHOCOLATE ZUCCHINI CAKE

RECIPE FROM CATHY NELSON

4 EGGS
3 C. SUGAR
1 1/2 C. OIL
3 SQUARES UNSWEETENED CHOCOLATE (MELTED AND COOLED)
1 1/2 t. VANILLA
1/2 t. ALMOND EXTRACT
3 C. GRATED ZUCCHINI
3 C. FLOUR
1 t. BAKING POWDER
1 t. BAKING SODA
1 t. SALT
1/4 t. CINNAMON
*OPTIONAL 1 C. NUTS, DATES, CHOCOLATE CHIPS

SIFT DRY INGREDIENTS TOGETHER.  SET ASIDE.  BEAT EGGS IN A LARGE BOWL UNTIL FROTHY...GRADUALLY B EAT IN SUGAR AND OIL.  ADD CHOCOLATE, VANILLA & ALMOND EXTRACT.  FOLD IN DRY INGREDIENTS.  SQUEEZE EXCESS MOISTURE FROM ZUCCHINI AND FOLD IT IN. AND IF YOU WANT..NUTS, DATES OR CHOCOLATE CHIPS.  POUR INTO A GREASED AND FLOURED 10 INCH TUBE PAN OF BUNDT PAN.  BAKE AT 350 DEGREES FOR 1 HOUR AND 15 MINUTES..COOL.   FROST WITH CHOCOLATE GLAZE.

ZUCCHINI BREAD

ZUCCHINI BREAD

2 C. SUGAR
3 EGGS
1 C. SALAD OIL
2 C. PEELED, GRATED ZUCCHINI
3 1/2 C. FLOUR
1/2 t. SALT
1/2 t. VANILLA
2 t. SODA
1/2 t. NUTMEG
1 t. CINNAMON
2 C. SEEDLESS RAISINS
1 C. CHOPPED WALNUTS

IN A LARGE BOWL, MIX TOGETHER OIL & SUGAR.  MIX IN EGGS, ZUCCHINI. ADD THE DRY INGREDIENTS. ADD THE VANILLA. MIX WELL.  STIR IN RAISINS AND WALNUTS. BAKE IN 2 GREASED AND FLOURED 9 X 5 X 3 INCH LOAF PANS AT 350 DEGREES FOR 75 MINUTES OR UNTIL BREAD TESTS DONE.