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Our zucchini plants are starting to produce. So it’s time to start making our favorite quick bread, that’s zucchini bread of course! I started making this on Sunday only to discover I was short on eggs.
Hmmm… I decided to try using yogurt as an egg substitute. It worked great, and I’ll keep making it that way. If you don’t have yogurt on hand then use 4 eggs to replace it.
- 2/3 cup plain yogurt
- 1 cup oil
- 2 cups white sugar
- 2 tsp vanilla
- 2 cups shredded zucchini
- 3 1/2 cups flour
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 2 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Combine yogurt, oil, sugar, and vanilla in a bowl and beat together.
- Stir in zucchini.
- Combine dry ingredients and stir into yogurt mixture.
- Bake at 350F for 60 minutes or until cooked through.
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.