Ingredients (makes one large 9 x 4″ loaf plus 4 - 6 muffins)

1 1/2 cups whole wheat pastry flour

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1/4 teaspoon grated nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

2 eggs, room temperature

3/4 cup full fat yogurt, room temperature

1/3 cup buttermilk (here's how to substitute milk), room temperature

1/3 cup olive oil

1 cup sugar

2 1/2 cups shredded zucchini

4 ounces bittersweet chocolate, finely chopped

1 tablespoon orange zest

Directions

1. To start, set out the ingredients that need to come to room temperature -- the eggs, yogurt, and buttermilk.

2. Preheat the oven the 350 degrees. Liberally butter a 9 x 4″ loaf pan, and butter or add paper liners to a 6 cup muffin tin.

3. In a large bowl, whisk together the flours, spices, baking soda and powder, and sea salt.

4. In a medium-sized bowl, beat the eggs with a whisk until they are pale and foamy, 1 - 2 minutes. Fold in the yogurt, buttermilk, and olive oil. Next, mix in the sugar, zucchini, chocolate, and zest, until everything is well-combined.

5. Fold the wet ingredients into the dry. Spoon into the prepared loaf pan, filling to about two-thirds. Fill the muffin cups two-thirds full. Slide everything into the oven.

6. The muffins will bake up in 45 minutes. Remove from oven and cool for 10 minutes. The bread will take 55 - 65 minutes. Look for the center to set up and become springy. A toothpick inserted in the center should come out with just a few crumbs attached.

Cool for 10 minutes before removing from the pan, and allow bread to cool fully before slicing.

- By Elizabeth Stark and Brian Campbell