Yield: 2 loaves or approximately 24 muffins
½ cup vegetable oil
½ cup light yogurt (I used Dannon light n’ fit vanilla)
1 3/4 cups sugar
3 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon 1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips (I added these to only half the batter)
Preheat oven to 350°F. Line muffin pan with paper liners. Grease AND flour (the flouring is important for this recipe!) two 8×4 inch loaf pans, liberally.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, cloves, baking soda, baking powder and salt, as well as chocolate chips. Stir this into the egg mixture. Divide the batter into muffin cups or prepared pans.
Bake muffins for 20-25 minutes, or until toothpick or cake tester comes out clean. Bake loaves for approximately 60 minutes, give or take 10 minutes. Immediately remove muffins from pans and cool on rack. Leave loaves in the pans for10-15 minutes before removing to rack to cool.