Zucchini Bread

Sep 17

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PREP TIME: 15 minutes

COOK TIME: 50 minutes

SERVINGS: 12

TOTAL TIME: 1 hour 5 minutes

2 cups grated zucchini

2 cups whole wheat flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1½ teaspoons ground cinnamon

2 large eggs

½ cup pure maple syrup

⅓ cup whole milk

⅓ cup avocado oil

⅓ cup whole milk plain Greek yogurt

1 teaspoon vanilla extract

Recipe Credit: Katharine Rosenthal

Preheat the oven to 350°F and grease a 9x5 inch loaf pan. Grate the zucchini, then wrap it in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
In a separate bowl, whisk the eggs, maple syrup, whole milk, oil, Greek yogurt, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix. Fold in the drained zucchini.
Pour the batter into the prepared loaf pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 50 to 55 minutes.
Let the loaf rest in the pan, then turn it out onto a wire rack. Cool before slicing so it sets up cleanly.

Katharine Rosenthal