Zucchini Bread

• 3 cups All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 Tablespoon Cinnamon
• 2 cups (loosely Packed) Grated Zucchini, Room Temperature
• 1 cup Brown Sugar, Packed
• 1 cup Granulated Sugar
• 3 whole Large Eggs, Room Temperature
• 1/2 cups Vegetable Oil
• 1/2 cups Non Fat Plain Greek Yogurt, Room Temperature
• 1 Tablespoon Vanilla Extract

1. Preheat oven to 325u0b0F and grease a 9x5 nonstick loaf pan with cooking spray. Line pan with parchment paper, with enough paper to hang off the sides of the pan.
2. Using a sifter, sift together dry ingredients into a large bowl. Set aside.
3. Grate zucchini using a box grater and set aside.
4. Whisk together sugars and remaining wet ingredients until everything is fully combined. Pour wet ingredients into dry mixture and, using a spatula, stir until mixture starts to come together. Gently fold in zucchini and stir until everything is fully incorporated. Be sure to not over-mix!
5. Pour mixture into prepared pan, only filling it up about 3/4 full. You will have leftover batter for about 4 muffins. Bake the loaf for about 45-60 minutes, or until an inserted toothpick comes out clean.
6. Remove from the oven and let cool in the pan on a wire rack until cool enough to remove from the pan.
7. Cool completely before slicing and serving!
8. Notes:
9. 1. If the top of the bread starts getting too brown, cover with foil and continue baking!
10. 2. If making leftover batter into muffins/mini loaves, line with muffin liners and bake about 20-30 minutes. Before baking, fill empty muffin slots with water.

allpurpose, salt, baking soda, baking powder, cinnamon, zucchini, brown sugar, sugar, eggs, vegetable oil, non fat, vanilla

Taken from tastykitchen.com/recipes/breads/zucchini-bread-23/ (may not work)