Ingredients
⅓cupvegetable oil
½cuporganic blue agave
1large egg
½cupGreek yogurt
1½tsppure vanilla extract
1½cupsall-purpose flour
1tspbaking powder
½tspbaking soda
½tspsalt
1tspground cinnamon
1cupzucchini
2tsporange zest,optional
¾cupwalnuts
Preparation
Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan.
Whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together.
Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini, orange zest, and walnuts.
Spread batter into the prepared loaf pan. Bake for 40 to 50 minutes.
Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving.
Cover and store leftover bread at room temperature for up to 5 days.
