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1
Preparing to bake: Heat the oven to 350 degrees F. Grease a 9- by 4-inch loaf pan.
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2
Grating the zucchini: Grate the zucchini into a bowl.
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3
Put it in a double layer of paper towels.
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4
Squeeze the water out of the zucchini into the sink.
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5
This will help the zucchini bread to not be too wet.
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6
Set aside about 225 grams (or about 2 cups) of the drained zucchini.
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7
Combining the dry ingredients: In a large bowl, combine the flour mix, psyllium, baking powder, soda, cinnamon, nutmeg, cardamom, and salt
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8
Combining the wet ingredients: Whisk together the egg, sugars, olive oil, yogurt, and vanilla extract.
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9
Finishing the batter: Plop the drained zucchini into the liquids and whisk them together.
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10
Sprinkle the dry ingredients over the top of the liquids.
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11
Using a rubber spatula, fold the dry ingredients into the wet until no sign of flours remain.
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12
Pour the batter into the prepared pan.
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13
Slide the pan into the oven and bake until the top of the bread is crackly brown and a toothpick inserted into the center comes out dry, 45 to 55 minutes.
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14
Allow the bread to cool in the pan for 10 minutes.
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15
Turn it onto a cooling rack and let it cool to room temperature before slicing into it.
