Zucchini Carrot Bread in 75 Minutes

Instructions:

1. Grate the zucchini and carrots using the fine side of your grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess water.
2. Whisk together the flour, baking soda, baking powder, salt, and spices in a large bowl.
3. In a separate bowl, beat the oil and brown sugar until smooth, then stir in the eggs, vanilla, and yogurt.
4. Gently fold the wet ingredients into the dry until just combined, stopping as soon as no streaks of flour remain.
5. Fold in the squeezed zucchini, carrots, and walnuts.
6. Pour the batter into a parchment-lined 9x5 inch loaf pan.
7. Bake at 350°F (175°C) for 55–65 minutes until a toothpick inserted into the center comes out clean.