Ingredients:

  • 1.5 cups (200g) zucchini, grated
  • 2 large eggs
  • 0.5 cup (120ml) avocado oil
  • 0.5 cup (120g) full-fat Greek yogurt
  • 1 tsp vanilla bean paste
  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (100g) light brown sugar, packed
  • 0.25 cup (50g) granulated sugar
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 0.5 cup (60g) walnuts, chopped and toasted
  • 1 tbsp Demerara sugar

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease an 8x4 inch loaf pan with oil or butter.
  2. Shred 1.5 cups (200g) of zucchini using the fine side of your grater. Measure 1.5 cups after grating to ensure accuracy.
  3. In a large bowl, combine 2 large eggs, 0.5 cup avocado oil, 0.5 cup Greek yogurt, and 1 tsp vanilla bean paste. Whisk until the mixture is completely smooth and pale yellow.
  4. Stir in 0.5 cup light brown sugar and 0.25 cup granulated sugar into the wet ingredients.
  5. In a separate medium bowl, sift together 1.5 cups all purpose flour, 1.5 tsp cinnamon, 0.5 tsp nutmeg, 1 tsp baking soda, 0.5 tsp baking powder, and 0.5 tsp sea salt.
  6. Gently fold the dry ingredients into the wet mixture using a spatula. Stop when just a few streaks of flour remain to avoid overworking the gluten.
  7. Fold in the grated zucchini and 0.5 cup toasted walnuts. The batter will look thick, but the zucchini will release more liquid as it bakes.
  8. Pour the batter into your prepared pan and smooth the top. Sprinkle 1 tbsp Demerara sugar evenly over the surface.
  9. Place in the center of the oven and bake for 55 minutes. Check for a deep golden brown crust and a toothpick that comes out clean.
  10. Let the bread sit in the pan for 10 minutes before moving it to a wire rack. Wait at least 30 minutes before slicing to allow the structure to set properly.