Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
In a large mixing bowl, whisk together the sifted flour, baking soda, cinnamon, nutmeg, and salt until well combined. This creates a flavorful dry base for the batter.
In a separate bowl, whisk together the sugar, vegetable oil, egg, Greek yogurt, and vanilla extract until smooth and creamy. The mixture should feel slightly thick and fragrant.
Pour the wet mixture into the dry ingredients and gently fold them together with a spatula, just until combined. Avoid overmixing to keep the bread tender.
Add the grated zucchini to the batter and fold it in, making sure the flecks of green are evenly distributed without deflating the mixture.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. The batter should fill the pan about three-quarters full.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Remove the bread from the oven and let it cool in the pan for about 10 minutes; then transfer it to a wire rack to cool completely.
Once cooled, slice the zucchini bread and observe the moist crumb with speckles of zucchini throughout.
Enjoy a slice soft, fragrant, and packed with fresh vegetable goodness, perfect for breakfast or a quick snack.
