250 grams all purpose flour
150 grams sugar
200 ml yogurt
100 grams sour cream
150 ml oil
30 grams unsweetened cocoa powder (6 levelled tablespoons)
2 teaspoons vanilla
150 grams grated courgettes (zucchini)
3 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground cloves
100 grams dark chocolate (or chocolate chips)
Grate the courgettes and squeeze it dry as much as possible. Sift the flour with the cocoa, baking powder and spices, and set aside. Beat the oil and sugar an electric mixer on medium speed, until well combined.
Beat in eggs, one at a time, and then slowly add the yogurt and vanilla. Switch to a wooden spoon or a spatula and mix in the zucchini. Add in the dry ingredients alternately with the sour cream, beginning and ending with the dry (still mixing with a wooden spoon or a spatula). In the end, gently fold in the chopped up chocolate or chocolate chips.
Pour batter into a pan (23x13 cm; 9x5 inches) lined with baking paper (or greased and floured), level it and bake in a preheated oven, at 190˚C (375˚F) for about 45-50 minutes (do the toothpick test around 45 minutes). Let the bread cool completely on a wire rack, then serve with ice-cream and fresh fruit.