Zucchini Bread

makes 2 loaves

2 eggs

1/2 cup olive oil

1/2 cup nonfat plain Greek yogurt

1 cup raw sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups unbleached all-purpose flour

3 teaspoons cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon aluminum-free baking powder

1 teaspoon kosher salt

1/2 cup chopped walnuts or pecans (optional)

1. Preheat the oven to 350 degrees. Grease two 8"x4" loaf pans with cooking spray and set aside.

2. Beat together the eggs, olive oil, and Greek yogurt in a large bowl. Stir in the sugar, grated zucchini, and vanilla extract.

3. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.

4. Stir the dry ingredients into the wet ingredients until just incorporated. Stir in the nuts if using.

5. Spoon the batter evenly into the two prepped loaf pans.

6. Bake both bread loaves in the oven for 45-60 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Place the loaf pans on a wire rack and let cool for 10 minutes. Then carefully invert the pans to release the bread, and let cool completely. To store, wrap in aluminum foil and keep in the refrigerator.