1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. In a large mixing bowl, add the 3 large eggs, 1/2 cup plain Greek yogurt, 1/2 cup vegetable oil, 2-3 teaspoons vanilla extract, Zest of 1 organic orange, and 1 1/2 cups granulated sugar. Whisk thoroughly until the mixture looks pale and most of the sugar has dissolved.

3. In a separate medium bowl, sift together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon fine kosher salt. Gently whisk these dry ingredients to combine them evenly.

4. Add about half of the prepared flour mixture to the bowl of wet ingredients. Use a hand whisk to stir gently, just until the ingredients are combined.

5. Add the grated 2 zucchini into the batter. Gently stir it in with a whisk or spatula until it’s evenly distributed throughout the mixture.

6. Stir in the remaining flour just until it disappears. Then, with a spatula, gently fold in the 2 medium carrots.

7. Pour the batter into your greased 9×5 loaf pan and smooth out the top with your spatula. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Once out of the oven, let the loaf cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.