From 6 Bittersweets
Adapted from Allrecipes through Taste and Tell
1/4 cup oil
2 T yogurt
1 cup sugar
1 1/2 cups grated zucchini
1/3 cup water
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cinnamon
few pinches of ground cloves and nutmeg
1/3 cup chopped walnuts (I omitted the nuts)
3 tablespoons unsweetened cocoa powder
1/3 cup chopped semisweet chocolate
Preheat oven to 350 degrees F. Grease one 9 x 5 inch loaf pan.
In a small bowl, stir together oil, yogurt, and sugar. Mix in eggs. Add zucchini, water, and vanilla; stir. In a separate large bowl, sift together flour, baking soda, salt, baking powder, and spices. Add the wet ingredients to the dry and stir just until combined.
Pour half the batter into the pan. Then add cocoa powder and chocolate to the remaining half. Pour chocolate batter on top of plain batter.
Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.