zucchini bread

my aunt gave us a couple of her huge zucchinis from her garden so i thought i'd try some zucchini bread for the first time. i found a healthy option that touts itself as the "best zucchini bread ever." i don't really know because i think i've had zucchini bread one other time in my life, but this was definitely good enough to eat. although, i doubt one can ever go wrong with throwing extra dark chocolate in anything (i used 72% cacao).

i found it here.

Dry ingredients:

• 1 1/2 cups whole-wheat flour
• 1 1/2 cups cake flour (or all-purpose)
• 2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet ingredients:

• 2 eggs, room temperature
• 1/3 cup canola oil (or peanut)
• 3/4 cup plain yogurt
• 1/3 cup buttermilk (or regular milk with a splash of vinegar)
• 1 cup organic Turbinado sugar (or brown sugar, firmly packed)
• 2 teaspoons pure vanilla extract
• 2 1/2 cups finely grated zucchini
• 4 oz dark chocolate, chunked

1. Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
2. In a bowl, sift together dry ingredients and set aside.
3. In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
4. Fold flour mixture into the wet ingredients and stir until combined.
5. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes.
6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.