Chocolate Almond Zucchini Bread

This makes a not-too-sweet quickbread that is a perfect snack with a cup of coffee or tea. Also nice for breakfast with a dab of butter.

• Ready In: 1 hr 25 mins
• Yields: 2 9x5 inch loaves

Ingredients

• 3  eggs
• 2  cups sugar
• 1  cup  salad oil
• 2  ounces  unsweetened baking chocolate
• 1  teaspoon vanilla extract
• 2  cups  grated zucchini
• 3  cups flour
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon baking powder
• 1  teaspoon baking soda
• 1  cup  almonds, thinly sliced or slivers

Directions

1. Pre-heat oven to 350°F Oil two 9 x 5 inch loaf pans.
2. Beat eggs until lemon-colored.
3. Add sugar and oil, and beat just until well incorporated.
4. Melt chocolate in a pan over hot water.
5. Cool slightly, then stir into the egg mixture.
6. Add vanilla and zucchini.
7. In a separate bowl, sift together the flour, salt, cinnamon, baking powder and baking soda.
8. Add this to the zucchini mixture and stir well.
9. Add the almonds and stir until the batter is completely mixed.
10. Evenly divide the batter between the two loaf pans.
11. Bake for approximately 1 hour 10 minutes, or until a skewer inserted into the center comes away cleanly.
12. Cool in pans 20 minutes, then turn out onto a rack.
13. Cool thoroughly before slicing.