Ingredients

3 C grated zucchini
1 1/3 C light brown sugar, packed
2/3 C olive oil or avocado oil
2/3 C plain Greek yogurt
4 large eggs
2 t vanilla

3 C all purpose flour
1 t kosher salt
1 t baking soda
1 t baking powder
3 t ground cinnamon
1/2 t ground nutmeg
2 t finely grated lemon zest

1 C chopped walnuts

Preparation

Heat oven to 350 deg.
Butter 2  8-inch loaf pans, or 4 -5 mini loaf pans.
In a large bowl, mix together the first 6 ingredients.
In a separate bowl, whisk together the dry ingredients and the lemon zest.
Fold the dry ingredients into the wet ingredients.
Fold in the walnuts.
Pour batter into pans and bake 38 – 42 mins.
Cool on wire rack 10 mins before removing bread from the pans.
Cool on rack completely.
Freezes well.