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.

Pre-heat oven to 350f oil two 9 x 5 inch loaf pans.

Beat eggs until lemon-colored.

Add sugar and oil , and beat just until well incorporated.

Melt chocolate in a pan over hot water.

Cool slightly , then stir into the egg mixture.

Add vanilla and zucchini.

In a separate bowl , sift together the flour , salt , cinnamon , baking powder and baking soda.

Add this to the zucchini mixture and stir well.

Add the almonds and stir until the batter is completely mixed.

Evenly divide the batter between the two loaf pans.

Bake for approximately 1 hour 10 minutes , or until a skewer inserted into the center comes away cleanly.

Cool in pans 20 minutes , then turn out onto a rack.

Cool thoroughly before slicing.

eggs, sugar, salad oil, unsweetened baking chocolate, vanilla extract, zucchini, flour, salt, ground cinnamon, baking powder, baking soda, almonds