Step 1

Preheat the oven to 350 degrees.

Step 2

Wrap the zucchini shreds in a clean dishcloth or papertowels. Squeeze it gently to remove some of the water. You should end up with 1 cup of loosely packed shredded zucchini.

Step 3

Combine the zucchini with the coconut oil, maple syrup, egg, yogurt, and vanilla.

Step 4

Stir in the flour, baking powder, baking soda, salt, and cinnamon.

Step 5

I added in 1/4 cup mini chocolate chips at this point!

Step 6

Spray a 9×5 pan with non-stick spray. Pour in the batter.

Step 7

Sprinkle with brown sugar on top, if desired.

Step 8

Bake for 35-40 minutes or until a toothpick comes out clean.

Step 9

Let the bread cool completely before slicing.