Greek Yogurt Zucchini Bread in 60 Minutes

Instructions:

1. Grate the zucchini using a box grater or food processor.
2. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly over the sink until damp, not dripping.
3. Preheat oven to 350°F (175°C) and line an 8.5x4.5 inch loaf pan with parchment paper.
4. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until no lumps remain.
5. In a large bowl, whisk the Greek yogurt, eggs, honey, oil, and vanilla until the mixture is velvety and smooth.
6. Gently fold the squeezed zucchini into the wet ingredients.
7. Pour the dry ingredients into the wet bowl and fold together with a spatula until just combined; do not overmix.
8. Transfer the batter into the prepared loaf pan and smooth the top.
9. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.