Our zucchini plants are starting to produce. So it’s time to start making our favorite quick bread. Zucchini bread! I started making this on Sunday only to discover I was short on eggs. Hmmm… I found some egg less zucchini bread recipes using yogurt as a substitute and decided to give that a try. It worked great, and I’ll keep making it that way. If you don’t have yogurt on hand then use 4 eggs to replace it.
Zucchini Bread
- 2/3 cup plain yogurt
- 1 cup oil
- 2 cups white sugar
- 2 tsp vanilla
- 2 cups shredded zucchini
- 3 1/2 cups flour
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 2 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Combine yogurt, oil, sugar and vanilla in a bowl and beat together. Stir in zucchini. Combine dry ingredients and stir into yogurt mixture.
Bake at 350F for 60 minutes or until cooked through.

















