Ingredients:

  • 1.5 cups (190g) whole wheat flour
  • 0.5 tsp (3g) baking soda
  • 0.5 tsp (1g) salt
  • 1 tbsp (6g) ground cinnamon
  • 0.25 tsp (1g) ground nutmeg
  • 0.5 cup (120g) plain Greek yogurt
  • 0.5 cup (120ml) pure maple syrup
  • 0.33 cup (80ml) extra-virgin olive oil
  • 1 large (50g) egg
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (280g) grated zucchini, squeezed dry
  • 0.5 cup (60g) chopped walnuts

Instructions:

  1. Grate the zucchini using the large holes of a box grater. Place the shreds into a kitchen towel or nut milk bag and squeeze firmly to remove excess water.
  2. In a large bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate smaller bowl, beat the egg, then whisk in the Greek yogurt, maple syrup, olive oil, and vanilla until the mixture is smooth and emulsified.
  4. Fold the wet ingredients into the dry using a spatula just until combined, ensuring not to over-mix.
  5. Gently fold in the squeezed zucchini and chopped walnuts.
  6. Pour the batter into a parchment-lined 9x5 inch loaf pan.
  7. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.