Greek yogurt zucchini bread

Ingredients

• 1/3 cup (80ml) canola, vegetable, or melted coconut oil
• 1/2 cup (120ml) honey
• 1 large egg, at room temperature
• 1/2 cup (120g) plain Greek yogurt, at room temperature
• 1 and 1/2 tsp vanilla extract
• 1 and 1/2 cups (190g) plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (130g) shredded zucchini (squeeze out extra moisture)
• optional: 2 tsp orange zest
• optional: 3/4 cup (95g) chopped walnuts, (115g) raisins, or (135g) chocolate chips

Directions

1. Preheat oven to 180°C (160°C fan) and grease a 9×5-inch loaf pan.
2. Whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini, orange zest, and walnuts.
3. Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
4. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread at room temperature for up to 5 days.

Notes

• Muffins: Prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Makes about 10-12 muffins.