My New Favorite Zucchini Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 3 large eggs
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1/2 cup of olive oil
- 1/2 teaspoon of baking powder
- 3 cups of flour
- 1/2 cup of plain yogurt
- 1 3/4 cups of sugar
- 2 cups of zucchini shredded
- 2 teaspoons fresh rosemary finely minced
- zest of one orange (i used a navel orange)
- juice from 1/2 of the orange
- 1 cup of toasted pecans chopped ( or pine nuts if you can swing that)
- Carbohydrate 300.55717524167 g
- Cholesterol 634.5 mg
- Fat 25.368206669706 g
- Fiber 10.2049001893727 g
- Protein 57.6262566993754 g
- Saturated Fat 6.17787200045873 g
- Serving Size 1 1 Serving (551g)
- Sodium 2543.26233333937 mg
- Sugar 290.352275052297 g
- Trans Fat 3.90748566768589 g
- Calories 1691 calories
Preheat your oven to 350 degrees. Grease two loaf pans and set them aside. In a large bowl beat the eggs. Mix in the yogurt, oil, and sugar. Then mix in the shredded zucchini, rosemary, orange zest, and orange juice. Set aside. In a separate bowl whisk together the flour, baking soda, baking powder, salt and toasted nuts. Stir the dry ingredients into the wet ingredients. Once the batter is well combined divide it evenly between the two loaf pans. Bake the loaves for one hour, give or take a few minutes, until a tester inserted comes out clean. My loaves took exactly one hour and were perfect. Remove the loaves from the oven and allow them to cool for 10 minutes inside the loaf pan before transferring them to a cooling rack to cool completely.
