1/2cupzucchinishredded and excess moisture removed
Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper and set aside.
In a mixing bowl, whisk together your dry ingredients until combined. In a separate mixing bowl, whisk together the eggs, softened butter, yogurt, milk, and vanilla extract until smooth. Slowly add the dry ingredients into the wet ingredients and mix well. Fold through the shredded zucchini.
Transfer the batter into the lined loaf pan and bake for 45-50 minutes, or until a skewer comes out clean.
Let the zucchini bread cool in the pan completely, before slicing.
TO STORE: Leftover zucchini bread should be stored in the refrigerator, covered. It will keep well for up to 1 week. TO FREEZE: Place slices of zucchini bread in a ziplock bag and store in the freezer for up to 6 months.