Zucchini Bread

This moist and flavorful Zucchini Bread is a comforting classic with a twist of wholesome goodness. Grated zucchini keeps the loaf tender and moist, while a blend of cinnamon, nutmeg, and vanilla gives it a warm, cozy flavor. With a touch of brown sugar, creamy Greek yogurt, and crunchy walnuts, every bite is a perfect balance of sweet and hearty. It’s easy to make, great for breakfast or a snack, and a wonderful way to use up extra zucchini!

Ingredients

• Zucchinis, 3, grated
• All purpose flour, 2 cups
• Ground cinnamon, 1 tsp
• Baking soda, 1 tsp
• Baking powder, ½ tsp
• Salt, ¼ tsp
• Ground nutmeg, ¼ tsp
• Brown sugar, ¾ cup
• Olive oil, ½ cup
• Plain Greek yogurt, ½ cup
• Eggs, 2
• Vanilla extract, 1 tsp
• Walnuts, ¾ cup, chopped

Directions

1. Preheat the oven to 350 degrees F.
2. Coat the loaf pan with cooking spray.
3. Add grated zucchini into the clean tea towel and place in a colander.Then, squeeze out as much as possible. Then, put it aside.
4. Add nutmeg, salt, baking powder, baking soda, cinnamon, and flour to a bowl and mix well.
5. Add vanilla extract, eggs, Greek yogurt, olive oil, and brown sugar to a bowl and stir well.
6. Add dry ingredients to wet ingredients and stir well.
7. Add drained zucchini and walnuts and stir well.
8. Spread the batter to a pan and bake for 70 to 75 minutes.
9. When done, remove from the oven.
10. Serve!