Greek Yogurt Zucchini Bread

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅓ cup or 75g

• Honey

  ½ cup or 170g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

• Vanilla extract

  1 ½ tsp or 6g

• Wheat flour

  Whole-grain

  1 ½ cup or 180g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Zucchini

  Summer squash, includes skin, raw

  1 ½ medium or 294g

• Orange zest

  2 tsp or 4g

Directions

1. Preheat the oven to 350F (177C) and grease a 95 inch loaf pan.
2. Whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini, orange zest, and walnuts.
3. Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
4. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread at room temperature for up to 5 days.
5. Recipe by: Sally (source: https://sallysbakingaddiction.com/greek-yogurt-zucchini-bread/)

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