Greek Yogurt Zucchini Bread

Easy healthy and wholesome Greek yogurt zucchini bread will be your new favorite recipe for this classic quick bread!
Ingredients
13 cup 80ml canola vegetable or melted coconut oil
12 cup 120ml honey or organic blue agave
1 large egg at room temperature
12 cup 121g plain Greek yogurt at room temperature
1 and 12 teaspoons pure vanilla extract
1 and 12 cups 188g allpurpose flour spooned leveled
1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon salt
1 teaspoon ground cinnamon

1 cup 130g shredded zucchini see note
optional 2 teaspoons orange zest so good!
optional 34 cup 95g chopped walnuts 115g raisins or 135g chocolate chips
Instructions
Preheat the oven to 350F 177C and grease a 95inch 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 4050 minutes. Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven loosely cover it with aluminum foil.
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.