Curried Zucchini Almond Bread (NY Times Inspired)

Serving 1 loaf

Prep time: 20 minutes  

Cook time: 55 minutes

Butter, for the pan

1½ cups grated zucchini

⅔ cup light brown sugar

⅓ cup olive oil 

⅓ cup plain Greek yogurt

2 large eggs

1 tsp vanilla extract

1½ cup all-purpose flour

½ tsp salt

½ tsp baking soda

½ tsp baking powder

2 tbsp Curry Kamaal

1 tsp Grated lemon zest

½ cup Slivered almonds

Heat oven to 350 degrees. 

Butter an 8-inch loaf pan.

In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.

Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices 

In a separate bowl fold the dry ingredients into the wet ingredients. Fold in the almonds if using.

Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. 

The bread will be done when a toothpick inserted into the middle comes out clean.

Cool on a wire rack for 10 minutes. Remove the bread from  the pan and cool on a rack completely before cutting and serving.