Zucchini Spice Bread

Prep Time: 20 mins | Cook Time: 65 mins | Course: Breakfast | Servings: 10

Zucchini and warm spices permeate this lovely little loaf. Moistened with yogurt and a wonderful texture. I love to make it into a little snack cake sometimes too; less time in the oven and a quick bar to grab on those hurried mornings. Delicious as is or toasted with butter. Inspired by Marzia of Little Spice Jar https://littlespicejar.com/homemade-zucchini-bread/#mv-creation-680-jtr 

1 ¾ cups all-purpose flour

1 cup granulated sugar

2 tsp cinnamon

¾ tsp salt 

¾ tsp baking powder

½ tsp baking soda

¼ tsp nutmeg, freshly grated is best 

1 ½ cups grated zucchini 

½ cup olive oil 

½ tsp almond extract 

⅓ cup plain yogurt or sour cream

 2 eggs

 2 tsp vanilla extract

Preheat the oven to 350*. Spray oil a bread pan and sprinkle with cinnamon sugar. Whisk flour together in a large mixing bowl with the sugar, cinnamon, salt, baking powder, baking soda and nutmeg. Grate zucchini by hand or in a food processor. In a small mixing bowl, whisk the olive oil, almond extract, yogurt, eggs and vanilla. Add zucchini and liquid mixture into the dry ingredients and fold in until fully incorporated with no flour patches. Pour batter into the bread pan and bake for 55-65 minutes. A toothpick tester will come out dry or free of batter.

*If making a snack cake, spray oil a 8” square baking dish and sprinkle with cinnamon sugar. Smooth batter into the pan and bake for 35-45 minutes or until a toothpick test comes out free of batter.