Step 1

Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch bread pan.

Step 2

In a large bowl, whisk together the oil, sugar, eggs, yogurt, and vanilla with a fork.

Step 3

In a smaller bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Step 4

Stir the dry ingredients into the wet ingredients and combine into a sticky dough. Gently stir in zucchini (it’s not necessary to squeeze out liquid). Be careful not to overmix: just stir until the dough comes together.

Step 5

Pour the dough into the prepared bread pan. If you’d like, sprinkle the top with turbinado sugar for a little crunch (optional).

Step 6

Bake 55 to 60 minutes until toothpick comes out clean. Cool completely before slicing. Store at room temperature covered with a towel for 2 to 3 days, in the refrigerator for about 1 week, or frozen for at least 3 months.