Ingredients

• 1 and 3/4 cups (220g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 tablespoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 cup (120ml) melted coconut oil

• 1/2 cup (100g) brown sugar

• 1/2 cup (100g) granulated sugar

• 2 large eggs room temperature

• 1/4 cup (60g) yogurt

• 1 tablespoon vanilla extract

• 1 and 1/2 cups (180g) shredded zucchini no blotting needed

• Optional: 1 cup walnuts, chocolate chips, etc.

Directions

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan. See notes for muffins

2. In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg . Set aside.

3. In a medium bowl, whisk the coconut oil, brown sugar, granulated sugar, eggs, yogurt, and vanilla. Fold in the zucchini. and then pour the wet ingredients into the dry ingredients. Gently stir or whisk until combined; do not overmix. Fold in any optional add-ins. Note that this batter will be on the thicker side

4. Spread the batter into prepared loaf pan and bake for 60 - 70 minutes. To check if the loaf is done stick a toothpick in the center and it should come out clean.

5. When done cool in the pan for 30 mins before removing from pan.

6. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Notes

• To make muffins: Grease a 12-count muffin pan or line with liners (easiest). Prepare batter and then with a cookie scoop fill muffins to the top. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-21 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Makes about a dozen.