Double Chocolate Zucchini Bread

• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa (NOT dutch process)
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 pinch ground cloves
• 1 cup butter, softened
• 1 1/2 cups sugar
• 1/4 cup oil
• 2 large eggs, at room temp
• 1/2 cup buttermilk, also at room temp
• 1 teaspoon vanilla extract
• 2 cups zucchini, unpeeled and shredded
• 4 ounces bittersweet chocolate, finely chopped

1. Heat oven to 350u0b0.
2. Butter and flour 2 loaf pans.
3. Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
4. Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
5. While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
6. Stir the vanilla into the buttermilk.
7. Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
8. (Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
9. Fold in the zucchini and chocolate.
10. Divide batter into the 2 pans.
11. Bake until tester comes out clean, about 55 minutes.
12. (be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.

flour, unsweetened cocoa, baking soda, cinnamon, ground cloves, butter, sugar, oil, eggs, buttermilk, vanilla, zucchini, bittersweet chocolate

Taken from www.food.com/recipe/double-chocolate-zucchini-bread-84078 (may not work)