Zucchini Bread Recipe (with Video)

Preparation
1. Preheat the oven to 350˚F. Generously coat a 9 by 5-inch loaf pan with nonstick cooking spray.
2. Using the largest holes on a box grater, grate the zucchini. Wrap in a clean tea towel and place in a colander. Use your hands to squeeze out as much excess as possible, then set aside.
Preparing the Dry Ingredients
1. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt and nutmeg. Set aside.
Preparing the Wet Ingredients
1. In a large bowl, whisk together brown sugar, olive oil, Greek yogurt, eggs and vanilla extract.
2. Fold the dry ingredient in with a rubber spatula. When only a few streaks of flour remain, add drained zucchini and walnuts and fold until combined.
Final Steps
1. Scrape the batter into the prepared pan and bake for 70 to 75 minutes, or until a cake tester inserted in the center of the cake comes out clean.
2. Remove from oven and let cool completely on a wire rack before removing from loaf pan.