Mountain High Yoghurt


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Featured Recipe

Fruit Crepes

Cooking With
Yoghurt

Zucchini Bread

Mom's old recipe gets a new lease on life with yoghurt replacing most of the oil.
This version has more of a pound-cake texture. Yum!

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups sugar
1 teaspoon cinnamon
2 cups shredded zucchini (about 2 small zucchini)
1 cup chopped walnuts
3 eggs, beaten
1½ cups Plain Mountain High Yoghurt
2 tablespoons vegetable oil
1 teaspoon vanilla extract

In a large glass or ceramic bowl, combine flour, salt, baking soda, baking powder, sugar, and cinnamon. Whisk well to combine. Add the zucchini and walnuts to the flour mixture. Mix to coat evenly.

In a separate small glass or ceramic bowl, combine eggs, yoghurt, vegetable oil, and vanilla, mixing well. Pour the yoghurt mixture into the zucchini mixture, using a spatula to fold in all ingredients until just mixed. Pour batter into one large well-greased loaf pan.

Bake at 350°F for 60 to 65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Makes 12 slices.