Chocolate Nut Zucchini Cake - cooking recipe

Ingredients

3 sq. unsweetened chocolate
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
3 c. sugar
1 1/2 c. salad oil
3 c. finely grated zucchini
1 c. walnuts or pecans
1 tsp. vanilla

Preparation

Melt chocolate over hot water.
Let cool.
Preheat oven to 350\u00b0.
Grease and flour a 10-inch tube pan or Bundt cake pan.
Sift flour with baking powder, soda and salt.
Set aside.
In large bowl of electric mixer at high speed, beat eggs until thick and light. Gradually add sugar, 1/4 cup at a time, beating well after each addition.
Add salad oil and cooled chocolate; beat until well blended.
At low speed add dry ingredients, mixing until smooth. Add zucchini and nuts with wooden spoon.
Turn batter into prepared pan.
Bake 1 1/4 hours or until surface springs back when pressed lightly.
Cool 15 minutes and remove from pan.
Or may bake in 3 loaf pans for 1 hour.