Greek Yogurt Zucchini Bread

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Mix Wet Ingredients:
In a large bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla extract until smooth and combined.

Add Zucchini:
Stir in the grated zucchini, mixing until evenly distributed in the wet mixture.

Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in dense bread.

Optional Add-ins:
If using, fold in walnuts or chocolate chips for extra flavor and texture.

Bake:
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool:
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving and Storage Tips: