I am totally in love with this zucchini bread. I got this recipe out of Food and Wine a couple of years ago and have made a few adjustments along the way. I still want to make some changes to the recipe to reduce oil and sugar, but this is how it is for now, and it makes a mean loaf of bread.
Preheat oven to 325. Grease and flour a bread pan.
In a large bowl combine 2 c. all-purpose flour and 1/2 teaspoon each of salt, baking soda, and baking powder. Add 1/4 teaspoon cinnamon if you're into that.
In a medium bowl mix 3/4 c. sugar, 2 eggs, 1/2 c. vegetable oil and 1/2 c. fat-free greek yogurt.
Add wet ingredients into dry and mix till moistened. Stir in 1 c. walnut or pecan pieces, 1/2 c. dark chocolate chips, and 1 c. coarsely grated zucchini (about one medium zucchini's worth).
Scrape the batter into the loaf pan and bake about 65 mintues, until a toothpick comes out clean. Let cool on a rack 30 mintues before removing from the pan and serving.
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