Zucchini Bread With Walnuts: Baked

Instructions:

1. Grate the zucchini using the large holes of a box grater. Place the shreds in a clean kitchen towel or paper towels and squeeze firmly to remove excess water.
2. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
3. In one large bowl, whisk together the eggs, Greek yogurt, applesauce, maple syrup, and vanilla until the mixture is smooth and emulsified.
4. Stir in the flour, baking soda, salt, cinnamon, and cloves just until no streaks of flour remain.
5. Gently fold in the squeezed zucchini and toasted walnuts using a spatula, being careful not to over-mix.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 55–65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.