Lebanese-Spiced Zucchini Bread

Heat your oven to 180°C. Grease two 9x5 inch loaf tins with olive oil and dust with flour.

Beat the eggs until light and foamy, then fold in sugar, olive oil, yogurt, cinnamon and the squeezed zucchini. Mix until well combined. (Really squeeze that zucchini dry with your hands or a tea towel — soggy bread is nobody's friend.)

In a separate bowl, sift together flour, salt, baking soda and baking powder.

Add the dry ingredients to the wet mixture gradually, folding gently until just combined. Don't overmix.

Divide the batter between your prepared tins and bake for 40-45 minutes until golden on top and a skewer comes out clean.

Cool in tins for 10 minutes before turning out onto a wire rack.