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Chocolate Zucchini Nut Bread

Aunt Florrie's Split Pea Soup 3 large eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated zucchini (not peeled)
2 pouches of Nestle's pre-melted
coco bake
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped nuts
1 cup semisweet chocolate chips

In large mixing bowl, combine eggs, sugar, oil and vanilla until well blended, about 1-1/2 minutes. Add zucchini and pre-melted chocolate; stir to blend. Set aside. Preheat oven to 350 degrees. Whisk together flour, baking soda, salt and cinnamon in separate bowl. Add dry ingredients, nuts and chocolate chips to batter; stir only enough to blend dry ingredients. Spoon batter into greased and floured 9 X 5 X 3 loaf pan. Bake in preheated oven about 60 to 70 minutes or until cake tester inserted into center comes out clean. Cool in pan on wire rack 10 minutes; turn out of pan and cool until just slightly warm to the touch, about 1 hour. Wrap in plastic wrap; store in refrigerator. Makes 1 loaf or 4 small loafs. For smaller loaves bake for 40 minutes or when cake tester comes out clean.

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