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.