Method
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Preheat the oven to 165 C. Grease a bundt pan and dust with cocoa powder.
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In a medium bowl, sift together the dry ingredients (flour, baking soda, salt, and cocoa powder).
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In a stand mixer with the paddle attachment, cream the butter until smooth, you can also do this by hand, it will take longer but you'll get the same result.
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Add both sugars to the butter mix until incorporated. Drizzle in the oil and vanilla and mix until very light and fluffy, about 5 minutes. Scraping the bowl with a spatula ever notwand then for even incorporation.
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Add the eggs, one at a time, beating until well combined.
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Add one-third of the flour mixture to the butter, mixing on low speed, then half the yogurt, mixing until incorporated. Repeat with another one-third flour, then the remaining yogurt, and finish with the final one-third flour, scraping the bowl after each addition.
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Remove the bowl from the mixer and stir in the zucchini, mix by hand until well incorporated, then add the chocolate and stir until combined.
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Pour the batter into the prepared pan and bake until a toothpick comes out with moist crumbs, about 1 hour. Don't over bake it .
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Let the cake cool in the pan for 10 minutes, flip it onto a serving plate and dust the top with cocoa before serving or drizzle with chocolate ganache.
