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 (I used nonfat)
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 or pumpkin pie spice(I use 1 teaspoon)
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.
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