recipe | whole wheat, no-oil zucchini bread

I'm not one for posting recipes but I've also learned you never, say never!

Here's one of my favorite recipes for Fall; it's easy (which is right up my alley as a non-baker), it's great to make and freeze (for lunches, get-togethers, etc.) and, it's relatively healthy in the grand scheme of dessert breads! Give it a try. My girls LOVE this in their lunches and I don't mind a slice with a cup of Harney Paris Tea!

WHOLE WHEAT, NO-OIL ZUCCHINI BREAD
*yields 1 loaf | 350 degrees | 40-45 min or until knife comes out clean

• 1 1⁄2 C Whole Wheat Flour 
• 3⁄4 C Sugar 
• 1⁄4 tsp. Baking soda 
• 1⁄2 tsp. Baking powder 
• 1⁄4 tsp. Salt
• 1 1⁄2 tsp. Cinnamon 
• 2 Eggs 
• 2 1/4 C Zucchini 
• 1/4 C Non-Sweetened Greek Yogurt
• 1 1/2 tsp. vanilla extract 

NOTES | Mix Flour, Sugar, Baking Soda, Baking Powder, Salt + Cinnamon in 'DRY' bowl. Mix Eggs, Zucchini, Greek Yogurt and Vanilla into 'WET' Bowl. Mix 'WET' into 'DRY'. Place in bread pants and follow baking instructions above.