Zucchini Bread Recipee

Preheat oven to 350° F. Spray a metal bread pan with cooking spray and set aside.
In one of the bowls, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside for later.
2 cup all purpose flour, 2 teaspoon baking powder, ¾ teaspoon fine sea salt, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Add the butter and sugars to a separate large bowl. Using a hand mixer, mix on medium speed until all the butter is incorporated. Then add the eggs, Greek yogurt, and vanilla extract and mix on medium speed until smooth.
⅓ cup unsalted butter, ⅔ cup light brown sugar, ⅓ cup granulated sugar, 2 large eggs, ½ cup plain Greek yogurt, 2 teaspoon vanilla extract
Add the shredded zucchini and mix on low speed until incorporated throughout the batter.
1 ¼ cup finely grated zucchini*
Add the dry ingredients to the wet ingredients and stir by hand until there aren't any more pockets of flour. Don't overmix. (Add in other optional mix-ins at this point.)
Add the batter to the oiled bread pan and smooth over the top. Bake for about 40-50 minutes. The bread will be done when the center is set and firm. You can also test if the bread is done by poking the center with a toothpick--if it comes out clean or with only a few crumbs on it, then the bread is done.
Immediately remove bread from the pan and let it cool on a cooling rack for at least 20 minutes before eating.
Enjoy!