Almond Zucchini Bread
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Ingredients
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3 eggs
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2 cups sugar
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1 cup vegetable oil
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2 squares (1 oz each) unsweetened baking chocolate
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1 teaspoons. vanilla
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2 cups grated zucchini
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3 cups flour
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1 teaspoon salt
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1 teaspoon cinnamon
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1/4 teaspoon baking powder
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1 teaspoon baking soda
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1 cup coarsely chopped Mandelin Natural Whole Almonds
Directions
In a mixing bowl, beat eggs until lemon-colored. Beat in sugar and oil.
Melt chocolate over hot water and stir into egg mixture along with vanilla and zucchini.
In a separate bowl, sift flour with salt, cinnamon, baking powder and soda.
With a large spoon, stir into zucchini mixture along with almonds. When thoroughly mixed, spoon into 2 well-oiled 9 x 5-inch loaf pans.
Bake at 350 degrees 1 hour and 20 minutes or an inserted comes out clean.
Let cool in pans for 15 to 20 minutes; turn out onto rack. Serve when thoroughly cooled or chilled; cut into thin slices.
Recipe Note
Almond Board of California