Ingredients:

-1 ¾ cups all-purpose flour, spooned and leveled

-1 tsp baking powder

-½ tsp baking soda

– ½ tsp salt

– 1 ½ tsp cinnamon

– ¼ tsp ground nutmeg

– ½ cup avocado oil (or a neutral oil if you don’t have avocado oil)

– ½ cup packed dark brown sugar

-½ cup granulated sugar (I use Organic Sugar from Costco/Kirkland)

-2 large eggs, at room temperature

-¼ cup Greek yogurt

-2 tsp vanilla extract

-1 ½ cups shredded zucchini

Instructions:

1. Preheat your oven to 350°F (177°C) and grease and cover with parchment paper a 9×5-inch loaf pan

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.

3. In a medium bowl, mix the avocado oil, brown sugar, granulated sugar, eggs, Greek yogurt, and vanilla extract until smooth. Add the shredded zucchini and stir to combine.

4. Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined—don’t overmix.

5. Spread the batter into the prepared loaf pan. Bake for 55-65minutes. Check with a toothpick a few minutes prior to the timer going off to see if it’s done. It should come out mostly clean. We don’t want raw batter sticking to the toothpick.

6. Remove from the oven and allow the bread to cool in the pan on a wire rack for 1 hour. For neater slices, allow the bread to cool completely on the wire rack before slicing. Enjoy!