2tablespoonsyogurtI used Chobani Greek vanilla yogurt.
1/4cuppure maple syrupIf you'd like your bread a little sweeter increase to 1/2 cup.
2teaspoonsvanilla extract
1cupgrated zucchiniI used my shredding attachment on my food processor and grating was a cinch.
1/3cupfinely chopped walnutsoptional (I did not use.)
Instructions
Preheat oven to 325°F. Spray a med to large loaf pan with natural cooking spray and set aside.
In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, syrup and vanilla. Add flour mixture to egg mixture and stir until well combined. Fold in zucchini and walnuts (if using) then transfer batter to prepared loaf pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.
Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.
Notes
Try using whole grain spelt flour instead.Let the loaf cool completely, and then it can be frozen in a zippered bag for up to 3 months.