Chocolate Zucchini Bread

Cream:
3 eggs
1/2 cup vegetable oil
1/2 cup plain yogurt
2 cups sugar

Add:
1 Tablespoon vanilla
2 cups shredded zucchini
1/2 cup cocoa
1 cup coconut (optional)

Mix well and add:

1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. baking powder
2 1/2 cups flour
Mix until incorporated. Don't over mix your flour.

Pour into 2 well greased and floured loaf pans.
Bake loaves at 350 degrees 50-55 min.
Toothpick test tells you it is done.

I'm trying to save you calories by adding the yogurt. If you don't have yogurt, you can use applesauce, but I'm finding I really like the plain yogurt better.

This batter is so thick and fudgy you'll wonder if you should frost a cake with it, but go ahead and bake it. It is a very rich and moist bread.

To make a four loaf batch, double everything, but add 1 Tablespoon of cinnamon.
Just made this again and threw in a very ripe banana. It was the moistest bread I've ever had. If you have a spare banana lying around try it.