My New Favorite Zucchini Bread
★★★★☆
PREP TIME
30 minutes
COOK TIME
1 hour
MAKES
2 loaves
Ingredients
3
large eggs
1/2 cup
of plain yogurt
1/2 cup
of olive oil
1 3/4 cups
of sugar
2 cups
of zucchini; shredded
2 teaspoons
fresh rosemary; finely minced
3 cups
of flour
1 teaspoon
of baking soda
1/2 teaspoon
of baking powder
1 teaspoon
of salt
1 cup
of toasted pecans; chopped ( Or pine nuts if you can swing that)
Instructions
- Preheat your oven to 350 degrees. Grease two loaf pans and set them aside.
- In a large bowl beat the eggs. Mix in the yogurt, oil, and sugar. Then mix in the shredded zucchini, rosemary, orange zest, and orange juice. Set aside.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt and toasted nuts.
- Stir the dry ingredients into the wet ingredients.
- Once the batter is well combined divide it evenly between the two loaf pans.
- Bake the loaves for one hour, give or take a few minutes, until a tester inserted comes out clean. My loaves took exactly one hour and were perfect.
- Remove the loaves from the oven and allow them to cool for 10 minutes inside the loaf pan before transferring them to a cooling rack to cool completely.
