Chocolate Zucchini Bread (Cake)

• 4 eggs
• 1 12 cups oil
• 3 cups sugar
• 3 cups grated zucchini
• 2 (1 ounce) unsweetened chocolate squares, melted
• 3 cups flour
• 12 teaspoon salt
• 1 12 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup chopped nuts

1. Beat together until light in color eggs, oil and sugar.
2. Stir in zucchini and cooled melted chocolate; mix well.
3. Stir together flour, salt, baking powder, soda and cinnamon; set aside 1/4 cup.
4. Add remaining flour to egg mixture, mixing just to blend.
5. Toss nuts with the 1/4 cup flour mixture; add to egg mixture and blend well.
6. Spoon into a well-greased and floured tube or bundt pan, or two 9 by 5-inch loaf pans.
7. 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).
8. Cool in pan, then turn out onto a rack to finish cooling.
9. Wrap cake in plastic wrap until the next day.
10. NOTE: Cake is best served the day after baking.

eggs, oil, sugar, zucchini, chocolate squares, flour, salt, baking powder, baking soda, cinnamon, nuts

Taken from www.food.com/recipe/chocolate-zucchini-bread-cake-117894 (may not work)