Ingredients:

  • 240g whole wheat pastry flour
  • 5g baking soda
  • 3g baking powder
  • 3g sea salt
  • 6g ground cinnamon
  • 1g ground nutmeg
  • 225g grated zucchini, squeezed
  • 2 large eggs
  • 110g maple syrup
  • 110g coconut oil, melted
  • 5ml vanilla extract
  • 60g unsweetened Greek yogurt

Instructions:

  1. Grate the zucchini using the coarse side of the grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
  2. In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, vanilla extract, and Greek yogurt until the mixture is smooth and slightly pale. Fold in the squeezed zucchini shreds until evenly distributed.
  3. In a separate medium bowl, sift together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually stir the dry ingredients into the wet mixture using a spatula. Mix only until no streaks of flour remain.
  5. Pour the batter into a parchment-lined 9x5 inch loaf pan. Bake at 350°F (175°C) for 60–70 minutes until a toothpick inserted into the center comes out clean.
  6. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.