Recipe
Zucchini Bread
Makes 2 loaves
3 large eggs
½ cup of plain yogurt
½ cup of olive oil
1 ¾ cup of sugar
2 cups of zucchini; shredded
2 teaspoons fresh rosemary; finely minced
Zest of one orange
Juice from 1/2 of the orange
3 cups of flour
1 teaspoon of baking soda
½ teaspoon of baking powder
1 teaspoon of salt
1 cup of toasted pecans; chopped
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.
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.
** I find that this loaf freezes well. I make one to eat right away, then pop the other in the freezer for later. Or, if I’m ever in a jam for a potluck item, I have this yummy loaf ready to go!
~ Enjoy ~
~ Tracy Tappan ~
Tracy Tappan is a bestselling and award-winning author of gritty romance, her novels spanning genres across paranormal (The Community Series) and military romantic suspense (The Wings of Gold Series). Tracy brings with her a unique and real perspective about what makes a hero. From her former life working as a counselor to her current occupation writing romances to her thirty-year marriage to a knight-in-shining-armor, she has a great deal of thoughts on the subject—and she brings them all to the page! You can read more about Tracy and her heroes on her website at www.tracytappan.com or click one of the links below!
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