3 c. flour
1 1/4 tsp. each: baking powder and baking soda
1 tsp. salt
1/4 tsp. cinnamon
4 eggs
3 c. sugar
1 1/2 c. oil
3 sq. (3 oz.) unsweetened chocolate, melted and cooled
1 1/2 tsp. vanilla
1/2 tsp. almond extract
3 c. coarsely grated or ground zucchini (about 3 medium zucchini)
1 c. chopped nuts
1/2 c. chopped dates


Sift together flour, baking powder, baking soda, salt and cinnamon; set aside. Beat eggs in large bowl until frothy; gradually beat in sugar and oil. Add chocolate, vanilla and almond extract. Fold in dry ingredients. Squeeze excess moisture from zucchini; fold zucchini, nuts and dates into batter. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes (cake will appear moist). Let stand inverted on wire rack 20 minutes; remove pan. Cool cake completely. Frost with butter frosting or a chocolate glaze, if you wish. Makes 10 to 12 servings.