Preheat oven to 350 degrees. Grate zucchini and set aside. You can squeeze out any excess water at this point.
Grease your loaf pan and dust it with a mixture of 2 teaspoons of sugar and cinnamon. Save another teaspoon of mixture to sprinkle over the top before you bake. More if you really like a cinnamon sugar topping :)
Beat together your wet ingredients with a whisk and then add remaining ingredients and stir until blended. Do not over mix. Place in loaf pan and sprinkle on remaining cinnamon sugar mixture on top.
Bake for 60 minutes. Check bread after about 50 minutes by inserting a toothpick in center to make sure it doesn't over bake.
Let the Zucchini Bread cool 10 minutes before removing it from the pan and cooling it completely. Enjoy!
Tips for Baking the Best Zucchini Bread
Regular or plain greek yogurt is good in this recipe.
To store, either seal it in a plastic bag or double-wrap it in plastic and let it sit at room temperature. If it's going to sit for more than 2 or three days, it is safest in the freezer to retain its freshness.
Do not over mix your batter to avoid the loaf sinking in the middle while baking.
I don't tend to squeeze out excess water from the zucchini unless the water content is really high.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!