Summer's Best Homemade Zucchini Bread

Step 1

PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x5 loaf pan with cooking spray, and line with parchment paper in the center for easy lifting; set aside.

Step 2

BATTER: In a large bowl whisk together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg and whisk until mixed. In a medium bowl or 4-cup measuring cup, combine the oil, sugar, yogurt, eggs, almond extract and vanilla and whisk until thoroughly combined. Fold the zucchini into the wet ingredients. Then pour the wet ingredients into the dry ingredients and mix. When the batter still has some dry pockets, you can stir in chocolate chips or walnuts/pecans, if desired.

Step 3

BAKE: Transfer the mixture to the prepared loaf pan and bake for 48-58 minute for until a toothpick inserted in the center comes out mostly clean with just a few crumbs. Let the bread cool in the loaf pan for at least 30 minutes before transferring to a wire cooling rack.