Heat oven to 350°. Spray a 9x5” loaf pan with cooking spray. This is a large loaf, if you have 8x4” loaf pans, use two.

In large bowl, whisk sugar, applesauce, Greek yogurt, vanilla, and eggs until well mixed. Stir in baking soda, baking powder, salt, cinnamon, and cloves.

Add flour and stir with a wooden spoon or spatula until mixed. Fold in zucchini.

Place chocolate chips in a medium bowl and melt in microwave for one minute, stirring after 30 seconds. Stir until the chocolate chips are smooth and melted. Take one cup of your zucchini bread batter and add it to the melted chocolate. Stir to combine.

Pour the regular zucchini batter into the bottom of your loaf pan. Place the chocolate batter on the top. Swirl carefully using a butter knife. You want to swirl the batters, not mix them.

Bake the loaf for about 44-48 minutes. Mine cooked in about 47 minutes, and the center was still a little jiggly when I removed it. A toothpick came out clean along the edges. Cool completely in pan before removing.

To remove from pan, run a knife around the edges, invert the pan and tap the bottom. The loaf should pop out.

Tip: slice into slices and freeze in individual sandwich bags for quick morning breakfasts!