Chocolate Nut Zucchini Cake

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

1. Preheat oven to 350u0b0.
2. Melt chocolate over hot, not boiling water and cool.
3. Grease well and flour a 10-inch tube pan.
4. Sift flour with baking powder, soda and salt.
5. Set aside.
6. In large bowl, beat eggs until thick at high speed.
7. Gradually add sugar, 1/4 cup at a time, beating well after each addition.
8. Add oil and cooled chocolate; beat until well blended.
9. At low speed, add sifted dry ingredients, mixing until smooth.
10. Add zucchini and nuts with wooden spoon.
11. Stir until well combined.
12. Turn batter into prepared pan.
13. Bake 1 hour and 15 minutes or until surface springs back when pressed lightly with fingertip.
14. Cool in pan on wire rack 15 minutes.
15. Remove from pan; cool thoroughly on rack.

unsweetened chocolate, flour, salt, sugar, zucchini, baking powder, baking soda, eggs, salad oil, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=120418 (may not work)