Double Chocolate Zucchini Bread

Preheat your oven to 350°F. Grease a 9×5 inch loaf pan with butter or nonstick spray, then set aside.

In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips.

In a medium bowl, mix the eggs, sugar, vanilla, vegetable oil, and yogurt until smooth. Cut off the ends of the zucchini, then grate the zucchini on the large holes of a box grater until you have 1 cup of grated zucchini. Add the grated zucchini to the bowl with the wet ingredients.

Pour the wet ingredients into the dry ingredients and stir to combine until you have a thick, smooth batter.

Pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes. After about 30 minutes of bake time, loosely cover the pan with aluminum foil so the top of the bread does not burn. The bread is done with the top has set and a toothpick inserted into the middle of the loaf comes out mostly clean. (A little bit of moistness on the toothpick is ok! If you wait until the toothpick comes out completely clean, the bread will be over baked).

Let the bread cool in the pan on a wire rack for at least 15 minutes, then remove from the pan and let it cool completely.