| Calories | 196 |
Fiber | 1 g |
| Fat | 11 g |
Cholesterol | 20 mg |
| Sat Fat | 1.4 g |
Sodium | 119 mg |
| Mono Fat | 6.0 g |
Calcium | 20 mg |
| Poly Fat | 2.7 g |
Magnesium | 23 mg |
| Protein | 3 g |
Potassium | 87 mg |
| Carb | 23 g |
Vitamin E | 2.6 mg* |
| * total alpha-tocopherol equivalents |
|
created by: Almond Board of California
description:
Warm and satisfying, this recipe is perfect for an appearance at the breakfast table, or when entertaining for brunch.
servings 32
3 eggs
2 cups sugar
1 cup vegetable oil
2 squares (1 oz each) unsweetened baking chocolate
1 tsp. vanilla
2 cups grated zucchini
3 cups flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. baking powder
1 tsp. baking soda
1 cup coarsely chopped whole natural almonds
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. 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 until done. Let cool in pans for 15 to 20 minutes; turn out onto rack. Serve when thoroughly cooled or chilled; cut into thin slices.
