The Rethinkers, Oysters, and Baumer Preserves

Jun 1, 2011

Zucchini Bread

3 eggs
1/2 cup oil
1/4 cup plain yogurt
1 1/2 cups sugar
1 teaspoon vanilla
2 cups grated unpeeled raw zucchini
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves

Preheat oven to 350 degrees. Butter 9 x 5-inch loaf pan.
Beat eggs, oil sugar and vanilla until light and thick. Fold in grated zucchini.
Sift dry ingredients together. Stir into wet mixture just until blended.
Pour batter into pan. Bake in middle of oven for 1 hour 15 min or until cake tester comes out clean.
Cool slightly, remove from pans and cool completely.

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