Ingredients
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ cup Greek yogurt (plain, full-fat or low-fat)
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- Grate the zucchini and gently squeeze out excess moisture using a clean kitchen towel. Set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- In another large bowl, whisk the Greek yogurt, oil, eggs, both sugars, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined — do not overmix.
- Fold in the grated zucchini and nuts (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Would you like a version with a healthier twist (like whole wheat flour or honey instead of sugar)? I can write that too!