Dark Chocolate Chip Zucchini Bread

A family fav and a great way to use up some zucchini! I can't resist a fresh loaf out of the oven with a crispy top...YUM! I love to make these in mini loaves. Usually give two away and devour the other two while they are hot. Occasionally I give in to temptation and eat the entire crispy top off. The family doesn't appreciate that one.

Dark Chocolate Chip Zucchini Bread

Dry ingredients:

• 1 1/2 cups whole-wheat flour

• 1 1/2 cups all-purpose flour

• 1 Tablespoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

Wet ingredients:

• 2 eggs, room temperature

• 1/3 cup canola oil

• 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 (or chocolate
chips)

1. Preheat oven to 350°F.
2. Oil a 9×4 inch loaf pan or mini loaf pans

3. In a bowl, sift together dry ingredients and set aside.

4. In a large bowl, beat eggs until foamy; beat in yogurt, buttermilk, oil,
sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
5. Fold flour mixture into the wet ingredients and stir until combined.

6. Bake for approximately 50 minutes (large) and 30 minutes (mini).

7. Let cool for 10 minutes in the pan. Loosen the sides and remove from pan.