Jul 062010
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.
Oh, I love the idea of using yogurt. Especially since I’ve started making my own yogurt.
Thanks for the recipe.
Funny that you posted this…I just found 3 bags of zucchini in my freezer from last year that I need to use up. And the ide of eggless is also perfect.
I have a chocolate cake that is eggless and always looking for recipes that you can go without eggs.
Thanks for sharing this recipe.
What a great recipe to have on hand! There comes a time in all cooks/bakers lives when we realize that “no, there aren’t any eggs left in the fridge.” I love the yogurt idea and I can’t wait to try it. This will be a recipe that stays in my recipe book.
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