What can I say, I love bread!!! And this bread is just one of my absolute FAVORITES!!!! Originally this was an experiment I tried about a year ago when I ran out of eggs. I wanted zucchini bread sooooooo badly, but didnt have any eggs around the house. I decided to substitute the eggs with yogurt, and have NEVER made this bread with eggs since.

Preparing Time: 30 minutes
Total Time: 1 hour
Served Person: 2

1 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
1 1/2 teaspoons baking powder
2 cups sugar
2 1/4 teaspoons vanilla
3/4 teaspoon nutmeg
3 cups flour sifted
2 cups zucchini (shredded or tossed lightly through ble
3/4 cup low-fat vanilla yogurt
2 1/4 teaspoons cinnamon

Carbohydrate 237.808190827381 g
Cholesterol 251.987499995029 mg
Fat 155.675161743697 g
Fiber 1.73360828240712 g
Protein 7.98693499588678 g
Saturated Fat 64.2976410467395 g
Serving Size 1 1 loave (705g)
Sodium 56594.7695769492 mg
Sugar 236.074582544974 g
Trans Fat 7.36660754256154 g
Calories 2334 calories

bread

Preheat oven to 350 degrees, 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 (I even do this with a whisk as I am without a mixer at this time!). 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& soda, and salt to it. Add dry ingredients to wet ingredients a little at a time. I like to slowly mix it in with my whisk. Fold ingredients into each other just until nicely combined. Pour'batter' into loaf pans, and put into oven. Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done). If it is not done, continue to bake for additional time. It could take between an hour and an hour and a half to bake completely. ENJOY!

Delicious Eggless Zucchini Bread

Ingredients

Nutrition facts