Lemon Zucchini Bread
Fragrant and comforting.

1.5 C all-purpose flour

2-1/4 t. baking powder

1 t. salt

1/3 C. brown sugar

1/3 C. cane sugar

1/4 C. unsweetened coconut

1 t. cinnamon

1/4 t. fresh grated nutmeg

1/2 C. walnuts

1 C. grated zucchini

2 eggs

1/2  or more plain yogurt or kefir

1/2 C. neutral oil (like expeller pressed coconut, or sunflower oil)

zest and juice from 1 large lemon

In a large bowl, combine the flour, baking powder, salt, cinnamon, coconut, walnuts, and nutmeg, and set aside. In another bowl, beat the eggs, add the oil, yogurt and zucchini. Fold in the lemon zest. Add wet mixture to dry mixture and combine until just moist. Pour into a greased loaf pan (I used two tiny loaf pans) and bake 45 minutes to 1 hour at 350F.