My new Favorite Zucchini bread

Is your refrigerator filling up with zucchini?  Try this delicious variation on zucchini bread for a totally different taste.  

I used lemon instead of orange because I didn't have an orange and it was fabulous!  I also subbed 6 oz of plain greek yogurt (again because I didn't have any plain regular yogurt).  This didn't last long at my yummy!!

Makes 2 loaves

3 large eggs
1/2 cup of plain yogurt
1/2 cup of olive oil
1 3/4 cup of sugar
2 cups of zucchini; shredded
2 teaspoons fresh rosemary; finely minced
Zest of one orange (I used a navel orange)
Juice from 1/2 of the orange
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)

  1. Preheat your oven to 350 degrees. Grease two loaf pans and set them aside.

  2. 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.

  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and toasted nuts.

  4. Stir the dry ingredients into the wet ingredients.

  5. Once the batter is well combined divide it evenly between the two loaf pans.

  6. Bake the loaves for one hour, give or take a few minutes, until a tester inserted comes out clean. 

  7. 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. 

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