1. Preheat Oven

• • Set Temperature: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. Prepare the Zucchini

• • Shred Zucchini: Using a box grater or food processor, shred the zucchini. If it’s very watery, place it in a clean kitchen towel and squeeze out excess moisture.

3. Mix Wet Ingredients

• • Combine Ingredients: In a large mixing bowl, whisk together the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth.

4. Add Dry Ingredients

• • Mix Together: In another bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir until well mixed.

5. Combine Wet and Dry Mixtures

• • Fold Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. Fold in the shredded zucchini and any optional add-ins like nuts or chocolate chips.

6. Bake

• • Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.

• • Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve

• • Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.