Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (3g) sea salt
  • 0.75 cup (170g) plain non-fat Greek yogurt
  • 0.5 cup (115g) honey
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 2 cups (280g) grated zucchini
  • 0.5 cup (60g) chopped walnuts

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or grease with coconut oil.
  2. Grate the zucchini using the large holes of a box grater. If exceptionally watery, press lightly with a paper towel to remove excess moisture.
  3. In a large bowl, whisk together the Greek yogurt, honey, egg, and vanilla until smooth.
  4. Slowly fold in the flour, baking soda, cinnamon, and salt. Stir until just combined; do not overmix.
  5. Gently fold in the grated zucchini and chopped walnuts using a spatula until evenly distributed.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.