1/2 cup plain Greek yogurt (I used non-fat)
2 teaspoons vanilla extract
1 large egg
1/3 cup melted coconut oil
1 tablespoon pure maple syrup
3 tablespoons mashed (very ripe) banana
1/2 cup light brown sugar
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup grated zucchini
1. Preheat the oven to 325 degrees. Lightly coat an 8-inch loaf pan with cooking spray. Set aside.
2. In a large bowl, whisk together the yogurt, vanilla, egg, coconut oil, and maple syrup. Stir in the mashed banana and brown sugar.
3. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
4. Fold the dry ingredients into the wet ingredients until just combined. Do not overstir.
5. Wrap the grated zucchini in a towel and squeeze to wring out as much moisture as you can. Then carefully unwrap the towel and add the zucchini to the batter and stir to combine.
6. Spoon the batter into the prepped loaf pan. Place in the center of the oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Set the pan on a wire rack and let cool for 5 minutes, then carefully remove the bread from the pan and let cool completely.