Healthy Zucchini Bread with Yogurt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides.
2. Grate the zucchini using a medium-hole grater and gently press the shreds with a paper towel to remove excess water without squeezing them completely dry.
3. In a medium bowl, whisk together the whole wheat pastry flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
4. In a large bowl, beat the eggs, then whisk in the maple syrup, Greek yogurt, applesauce, and vanilla extract until the mixture is smooth.
5. Gradually stir the dry ingredients into the wet mixture using a silicone spatula, stopping as soon as no flour streaks remain.
6. Gently fold in the grated zucchini, chopped walnuts, and dark chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.