Olive Oil Zucchini Bread in 75 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with olive oil or line with parchment paper.
2. Grate the zucchini and use a clean kitchen towel to gently press out excess moisture until damp.
3. In a large bowl, combine olive oil, sugar, eggs, Greek yogurt, vanilla extract, and lemon zest. Stir until smooth.
4. Fold the grated zucchini into the wet mixture until evenly distributed.
5. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
6. Gradually add dry ingredients to the wet mixture and stir gently until just combined; do not overmix.
7. Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack.