2 1/2 cups flour
1/4 cup unsweetened cocoa powder
2 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 cup packed light brown sugar
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, at room temperature
1/2 cup canola oil blend OR vegetable oil
3 eggs
1 1/4 tsp vanilla
1/2 cup buttermilk
3 cups grated zucchini (about 1 medium zucchini)

preheat the oven to 350 degrees. spray or grease a 9″x5″ loaf pan.

in a medium bowl, using an electric mixer, cream the brown sugar, sugar, butter, and oil until light, about 2 minutes. mix in the eggs one at a time, blending well after each addition. beat in the vanilla and buttermilk. mix in the flour mixture, then stir in the zucchini.

spoon the batter into the prepared pan. bake in the center of the oven for 1 1/2 hours, or until a cake tester or toothpick inserted into the center comes out dry.

cool in the pan for 5 minutes, then invert the bread onto a wire rack and turn right side up to cool completely.

makes 1 (9″x5″) loaf