Greek Yogurt Zucchini Bread

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• ½ cup plain Greek yogurt
• ½ cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (about 1 medium zucchini)
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth and creamy.
4. Add the Greek yogurt, oil, and vanilla extract to the wet mixture and mix until well combined.
5. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
6. Fold in the grated zucchini and nuts (if using) until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Would you like me to include any tips, nutritional info, or variations?