Zucchini Bread
from Anita Morrow, Saratoga, CA

Yogurt keeps the cake moist and kids love it. I usually double-up the ingredients and freeze one of the loaves:

1 3/4 cups all purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1 cup zucchini, grated

2 eggs

1/2 cup vegetable oil (I use canola oil it's healthier!)

1/2 cup plain yogurt

1 1/2 teaspoons vanilla

1 cup pecans, chopped

Preheat oven to 350 degrees.

In small mixing bowl, sift together flour, cinnamon, baking soda and salt. In medium mixing bowl combine sugar, zucchini, eggs, oil, yogurt and vanilla. Add flour mixture; stir well. Fold in nuts. Pour batter into well-greased and floured 9"x5"x3" loaf pan. Bake 55 - 60 minutes until toothpick inserted in center comes out clean. Remove from pan and let cool on wire rack.

The temperature and timing was for a convection oven, so if you need to adjust this, the toothpick test is very reliable for "doneness".

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