Adapted from NY Times
- 1 ½ cups/185 grams grated zucchini (measured after squeezing out excess water)
- ⅔ cup/140 grams light brown sugar (I used 110 grams (approximately 1/2 cup)
- ⅓ cup/80 milliliters olive oil
- ⅓ cup (85g) plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups/190 grams all-purpose flour (I use 50% all purpose and 50% Whole wheat flour. For Gluten Free I use 50% ATK All purpose and 50% ATK Whole gran blend + 1/4 teaspoon xanthan gum)
- ½ teaspoon/3 grams table salt
- ½ teaspoon/3 grams baking soda
- ½ teaspoon/2 grams baking powder
- 1 ½ teaspoons/4 grams ground cinnamon(I use 1 teaspoon pumpkin pie spice)
- ¼ teaspoon/1 gram ground nutmeg (I skip this)
- 1 teaspoon/2 grams finely grated lemon zest (I skip this)
- ½ cup/55 grams chopped walnuts (optional)
- Place oven rack in the center position and heat oven to 350-F. Butter an 8-inch loaf pan or line a muffin pan with muffin liners.
- Place zucchini in a clean dishcloth (or use your hands) and squeeze excess water.
- In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
- Whisk together the flour, salt, baking soda, baking powder, lemon zest, and spices in a separate bowl.
- Fold the dry ingredients into the wet ingredients.
- Fold in the walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (or an internal temperature of 200 is reached). If making muffins, bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.