CHOCOLATE ALMOND ZUCCHINI BREAD - Kim Hendricks
Ingredients
Adjust amounts for a smaller or larger batch
Directions
Notes
In a large bowl, beat 3 eggs until smooth and lemon colored. Beat in sugars and oil. Melt chocolate; cool slightly. Add zucchini and flavoring to the egg mixture; add chocolate. Preheat oven to 350°F. Sift all dry ingredients and stir into zucchini mixture. Fold in almonds. Bake in 2 well-greased 9x5 inch loaf pans or a single bundt pan for 50-60 minutes. Cool in pan 15-20 minutes. Remove from pan and cool on rack. If you wish to do muffins, bake for approx. 20 minutes. Chocolate chips is also a fun addition.