Moist Zucchini Bread with Walnuts and Cinnamon

Preheat the oven to 175 °C. Grease and flour a loaf pan, or line it with baking paper. Coarsely grate the zucchini. Important: do not squeeze the zucchini completely dry! Just gently blot it with a paper towel, since we need its water for the moistness of the bread.

In a large bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir so the spices are evenly distributed.

In a medium bowl, whisk together the eggs, brown sugar, oil, Greek yogurt and vanilla. Mix until the mixture is smooth and creamy.

Pour the wet ingredients into the dry ones. Gently fold with a spatula until the flour is moistened. While the mixture is still a bit "wet", fold in the grated zucchini and walnuts. Mix just enough to combine everything. Don't overmix, so the bread doesn't turn out dense.

Pour the thick batter into the prepared loaf pan and smooth it out with a spatula.

Bake for 45–55 minutes. Check with a toothpick – insert it into the center of the bread; if it comes out clean or with a few moist crumbs (no liquid batter), the bread is done.

Leave the bread in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. The flavors develop best once the bread has cooled.