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1-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. 2-Sift flour with salt, cinnamon, baking powder and baking soda. stir into zucchini mixture; add almonds. Mix well. 3-Bake in two well-oiled 9x5-inch loaf pans in preheated 350 degree oven for one hour and twenty minutes or until done. Cool in pans 20 minutes and then turn out onto rack. Cool thoroughly before slicing. Jo Anne Merrill
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|Serving Size: 1 Serving (1348g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 656 (12%)|
|Amt Per Serving||% DV|
|Total Fat 72.9g||97 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 54.3g|
|Cholesterol 0mg||0 %|
|Sodium 1352.6mg||47 %|
|Potassium 117mg||3 %|
|Total Carbohydrate 1206.6g||355 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 1203.6g|
|Protein 0.8g||1 %|
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Calories per serving: 5321
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