Easy Zucchini Bread Recipe

Preheat the oven to 350F (177C) and grease and line a 9x5" loaf pan with baking spray and parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
300 grams all-purpose flour spooned & leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt
In a large bowl whisk together the oil and sugar until they’re well combined.
120 mL olive oil melted butter or any oil is fine, 250 grams granulated sugar
Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
3 large eggs room temperature
Add in the Greek Yogurt and vanilla extract and whisk until it’s completely smooth.
56 grams Greek Yogurt, 1 tbsp pure vanilla extract
Add in the dry ingredients and fold just until the last streak of flour is incorporated.
Fold in the grated zucchini until it's evenly distributed.
300 grams shredded zucchini
In a small bowl, combine the brown sugar and cinnamon.
50 grams brown sugar light or dark, 1 tsp cinnamon
Spread half the batter into the prepared pan, top with cinnamon sugar followed by the other half of the batter.
Top with a sprinkle of sugar, if desired, and pipe some butter in the center (to create a little crack - optional) and bake for about 60 minutes. I do half on convection and have on conventional cuz my oven is too hot on the bottom.
Cool for 30-60 minutes before slicing.