Recipe: 00326 Title : Deluxe Choco. Zucchini Bread Author: Christi Wilson Date : August 1995 _________________________________________________________________________ Yield: One 10-inch bundt cake or 2 loaves 2 cups unbleached all purpose flour 1 cup whole wheat flour 1 1/4 teaspoons each: baking powder, baking soda 1 teaspoon salt 1/8 teaspoon cinnamon 4 large eggs 2 cups sugar 1 1/4 cups vegetable oil 3 ounces unsweetened chocolate, melted, cooled 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon almond extract 1 cup chopped pecans or walnuts 1/2 cup raisins or chopped dates 3 cups coarsely shredded zucchini 1. Place rack in center of oven and heat oven to 350 degrees. Butter a 12-cup bundt pan or two 8- by 4-inch loaf pans; dust lightly with flour. Sift dry ingredients together and set aside. 2. Beat eggs and sugar together with an electric mixer until fluffy. Add oil and mix well; add chocolate and extracts. Fold in dry ingredients, nuts and raisins; stir in zucchini. 3. Transfer to prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan 10 minutes, then invert onto a wire rack and cool completely. Frost with chocolate glaze or sprinkle with confectioners' sugar, if desired. -=-=-=-=-=-=-=-=- _________________________________________________________________________