Preheat oven to 350 degrees and prep your loaf pan. I usually spray my loaf pan and also lay parchment paper for easier lifting out of the pan.
Get rid of the moisture in your zucchini. After you grate your zucchini, take a clean kitchen or paper towel and wrap it around all of the grated zucchini. Squeeze as much moisture as you can get out of it.
Whisk eggs, sugar, yogurt, and vanilla in a medium bowl. In a larger bowl, whisk dry ingredients separately (baking powder, baking soda, flour, and spices). Combine the wet and dry together. Fold in the zucchini. Don't overmix.
Pour mixture into loaf pan. Top with turbinado sugar for extra crunchiness. Bake for 50 minutes or until golden brown, and when pierced with a toothpick in the center, it comes out clean. Let it cool in the pan for at least 30 minutes before lifting it out.
This is a very moist, dense cake because of the zucchini and yogurt. It's not super fluffy. We eat ours warm with butter or plain and cold. This keeps in the fridge for a little more than a week.
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