- PREHEAT oven to 350F. Spray a 9×5-in. loaf pan with oil and line with parchment.
- PLACE zucchini in a colander in the sink. Squeeze with both hands, removing as much liquid as possible.
- WHISK flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk eggs, oil and yogurt in a large bowl. Whisk in sugar, then stir in zucchini. Add flour mixture in 2 parts until just combined.
- BAKE until a tester inserted in centre comes out clean, 50 to 55 min. Let cool in pan on rack for 10 min. Remove from pan and let cool completely.
Kitchen Tip: Stir in a pinch of freshly grated nutmeg or ground cloves for a hint of warm spice in this classic zucchini loaf.
Protein 5 g
Carbohydrates 34 g
Fat 11 g
Fibre 1 g
Sodium 368 mg
Good source of folate
Chatelaine Quickies: How to make zucchini-feta cakes