There was a font problem in recipe. Now ok.
I wanted this slightly healthy so I used 1/2 cup brown sugar instead of 2/3 and 1 cup white flour plus 1/2 whole wheat instead of 1 1/2 white.
Butter, for the pan
1 1/2 cups/185 grams grated zucchini
2/3 cup/140 grams light brown sugar
1/3 cup/80 milliliters olive oil (or other oil such as safflower or canola)
1/3 cup/80 milliliters plain Greek yogurt
2 large eggs
1teaspoon/5 milliliters vanilla extract
1½cups/190 grams all-purpose flour
½teaspoon/3 grams salt
½teaspoon/3 grams baking soda
½teaspoon/2 grams baking powder
1½teaspoons/4 grams ground cinnamon
¼teaspoon/1 gram ground nutmeg
1teaspoon/2 grams finely grated lemon zest
½cup/55 grams chopped walnuts (optional)
Step 1
Heat oven to 350 degrees. Butter an 8-inch loaf pan.
Step 2
In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
Step 3
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.
Step 4
Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
Step 5
Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.