Chocolate Zucchini Bread

Double Chocolate Zucchini Bread (From the Food Network Kitchens cookbook)

Ingredients:
2 1/2 c. all-purpose flour
1/4 c. unsweetened cocoa (not dutch processed)
1 tsp. baking soda
1/2 tsp. cinnamon
1 pinch ground cloves
1 c. butter, softened
1 1/2 c. sugar
1/4 c. oil
2 large eggs, at room temp.
1/2 c. buttermilk, at room temp.
1 tsp. vanilla extract
2 c. zucchini, unpeeled and shredded
4 oz. bittersweet chocolate, finely chopped

Method:
Heat oven to 350 degrees.  Butter and flour 2 loaf pans.  Whisk the
flour with the cocoa, baking soda, cinnamon, and cloves in a
medium-sized bowl.  Beat the butter and sugar in a medium bowl with a
mixer on med.-high until light and fluffy, about 4 minutes.  While
you're mixing, drizzle in the oil, then the eggs, one at a time,
beating well after each addition.  Stir the vanilla into the
buttermilk.  Mix the flour mixture into the butter mixture in 3
additions, alternating with the buttermilk, beginning and ending with
the flour.  Scrape the sides of the bowl as needed.  Fold in the
zucchini and chocolate.  Divide the batter into the 2 pans.  Bake
until tester comes out clean, about 55 minutes.  Do not over bake.
Cool in pans on rack before removing and slicing.