Chocolate Zucchini Bread (Cake)

This is a nice and moist chocolatey cake, nicely spiced and we like the addition of walnuts. You can dress it up with a dusting of powdered sugar, if you like. Recipe is from my sis-in-law Susie; she's been making this cake since the 70s. Best made a day ahead. Makes one bundt or tube cake, or two loaves. Enjoy!

• Ready In: 1 hr 25 mins
• Serves: 8-10
• Yields: 1 cake or 2 loaves

Ingredients

• 4  eggs
• 1 1⁄2 cups  oil
• 3  cups sugar
• 3  cups  grated zucchini
• 2 (1 ounce)  unsweetened chocolate squares, melted
• 3  cups flour
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1  cup  chopped  nuts

Directions

1. Beat together until light in color eggs, oil and sugar. Stir in zucchini and cooled melted chocolate; mix well.
2. Stir together flour, salt, baking powder, soda and cinnamon; set aside 1/4 cup.
3. Add remaining flour to egg mixture, mixing just to blend.
4. Toss nuts with the 1/4 cup flour mixture; add to egg mixture and blend well.
5. Spoon into a well-greased and floured tube or bundt pan, or two 9 by 5-inch loaf pans.
6. Bake at 350 degrees F until cake tests done when a pick is inserted in the center and comes out clean (45-50 minutes for loaves, or about 1 hour for the tube cake).
7. Cool in pan, then turn out onto a rack to finish cooling. Wrap cake in plastic wrap until the next day. NOTE: Cake is best served the day after baking.