Ingredients:

  • 2 cups (240g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 cup (245g) plain non-fat Greek yogurt
  • 1/2 cup (170g) honey
  • 2 large eggs (100g)
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) coconut oil
  • 2 cups (280g) grated zucchini
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together the whole wheat pastry flour, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
  3. In a large bowl, whisk the Greek yogurt and honey until smooth. Mix in the eggs one at a time, then stir in the vanilla extract and melted coconut oil until the mixture is glossy.
  4. Fold the grated zucchini into the wet mixture using a spatula.
  5. Slowly stir in the dry ingredients until just combined; do not overmix. Fold in the chopped walnuts.
  6. Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.