dressed by an Olive

Extra Virgin Zucchini Bread

Ingredients

1 1/2cups grated zucchinisqueezed by hand to remove excess moisture
2/3cup brown sugar
1/3cup Medium EVOO
1/3cup whole milk yogurt(or Greek yogurt substitution)
2large eggs
1tsp vanilla extract
1 1/2cups all purpose flour
1/2tsp sea salt
1/2tsp baking soda
1/2ts[ baking powder
1 1/2tsp ground cinnamon
1/4tsp freshly ground nutmeg
1tsp black Urfa chili(or dried chipotle peppers substitution, finally chopped; using chipotle peppers will add a subtle hint of smokiness)
1tsp freshly grated lemon zest
Any nuts or dried fruits (ie. walnuts, pecans, cranberries, raisins, etc)

Instructions

Preheat oven to 350˚F.
Combine wet ingredients of zucchini, sugar, eggs, and vanilla extract.
In a separate bowl, combine dry ingredients: flour, salt, spices, baking soda, and powder.
Fold the dry mix into the wet mixture.
Pour batter into a pre-buttered loaf pan (you can also oil the pan).
Bake at 350˚F for 50 minutes or until a toothpick inserted into the bread comes out cleanly.