Monday, July 15, 2013

Delicious Eggless Zucchini Bread

Whenever I decide to invite the WDHS gang over for dinner, I'm always sure to invite my good friend, Lea. She's always such a lovely guest! First of all, she always brings me a little gift, which is just SO nice and SO appreciated. Not only that, she's one of my biggest fans, always telling me that she "loves everything that I cook", even if it's something she's never tried. What home cook doesn't love to hear that??? I love that she's always telling her friends and family about the latest thing I've cooked for dinner and I'm always happy to send some home with her so that her family can have a taste. She always tells me "We don't deserve you!" whenever I give a little cooking lesson, or show her how I've made something. Isn't that the nicest thing anyone could ever say???
 Anyway, Lea gave me this recipe a while ago. She found it on, and was so excited to tell me about how great it turned out. She even took the lovely picture so I could post it. Thanx!! It's perfect for anyone who can't or is choosing not to have eggs for one reason or another. The yogurt and the vegetable oil keep everything nice and moist and the spices make it super flavorful. Actually, I think Lea told me she pumped up the amount of cinnamon, which is fine by me. As far as I'm concerned there's no such thing as too much!
 So give this one a try. Even if you're not restricting eggs from your diet, you'll never miss them. OH! you could even toast a slice or two and give 'em a schmear of butter or cream cheese! Doesn't that sound heavenly? Thanx again, Lea, for the fabulous recipe and for always being a fabulous friend!

2 cups sugar
3/4 cup vegetable oil
3 cups flour
2 cups zucchini, shredded or finely chopped
2 1/4 teaspoons vanilla
3/4 cup low-fat vanilla yogurt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg

Preheat oven to 350F and grease ONLY the bottoms of two loaf pans. Measure yogurt into a medium sized mixing bowl. Add sugar and blend until creamy and slightly thick approx 2-3 minutes. Add oil and blend through. Add zucchini and vanilla and stir until mixed through. Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder, baking soda, and salt to it. Add dry ingredients to wet ingredients a little at a time. Fold ingredients into each other just until nicely combined. Pour batter into loaf pans, and put into oven. Bake for 1 hour or until it tests done.*

Be sure to grease only the bottom of your loaf pans and not the sides. This will insure that your finished product will have a nice smooth edge around the top. It's all about presentation!
It may take longer than an hour to bake, up to 90 minutes, depending on your oven.

*To test for doneness, insert a toothpick or skewer in the center of the cake. If it comes out clean, it's done!

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