Morning Glory Zucchini Bread Meal Prep

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. Grate the zucchini and carrots. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess water.
3. Finely dice the Granny Smith apple into pieces no larger than a pea.
4. In a medium bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
5. In a large bowl, beat the eggs, oil, Greek yogurt, and vanilla until the mixture is smooth and pale.
6. Gradually stir the dry ingredients into the wet mixture using a spatula until just combined.
7. Gently fold in the squeezed zucchini, carrots, diced apple, raisins, coconut, and walnuts.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.