2 cups gluten-free allpurpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp allspice
½ cup coconut palm sugar
2 large eggs
½ cup sunflower oil, or other neutral oil
½ cup siggi’s Orange & Ginger yogurt
1 tsp vanilla extract
1 cup finely grated zucchini
Preheat oven to 325* F. Butter and flour a metal loaf pan.
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and allspice.
In a separate medium bowl, combine sugar, eggs, oil, siggi’s orange and ginger 0% skyr, and vanilla.
Add the wet ingredients to the dry ingredients and stir just until incorporated. Fold in the grated zucchini.
Pour batter into the loaf pan and bake for 40 minutes, turning halfway, or until a toothpick or cake tester comes out clean when inserted in the center of the bread.
Place loaf pan on a wire cooling rack for 30 minutes before removing. Serve warm or at room temperature.