Lemon & Earl Grey Zucchini Bread

Wet Ingredients

2 medium zucchinis (skin on, grated & not squeezed to retain all its moisture)2 eggs2 tbsp lemon zest (from 2 large lemons)1 tsp vanilla extract1/2 cup honey1/2 cup extra virgin olive oil1/2 cup Turkish or Greek yoghurt

Dry Ingredients

1&1/2 cups AP flour (or substitute with almond, hazelnut or oat flour for gluten free option)2 Earl Grey teabags (tea leaves only, bag discarded)1 tsp baking powder1/2 tsp salt

Steps

Preheat oven to 180 deg C & line a loaf pan with parchment paper.In a large bowl, fold together the wet ingredients.In a medium bowl, whisk the dry ingredients.Fold dry ingredients into wet & mix until incorporated.Pour batter into prepared pan & bake (rotating the pan halfway through) for 45-50 mins until golden brown & a toothpick inserted into the center comes out clean.Let cool in pan for 10 mins, remove & slice.*instead of adding lemon & Earl Grey tea you can add 1 tbsp cocoa powder plus fold in 1/2 cup of chocolate chips or chunks after mixing dry ingredients into the wet ingredients