Zucchini Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loafs
 
Ingredients
  • 3 large eggs
  • 150 gr of plain yogurt
  • ½ cup of canola oil
  • 1 cup of sugar
  • 2 medium zucchini, shredded (about 3 cups)
  • 2 teaspoons fresh rosemary; finely minced
  • Juice from ½ a lemon (3 tbsp)
  • 1½ cups of plain flour
  • 1½ cups of spelt flour
  • 1 tsp of baking soda
  • ½ tsp of baking powder
  • 1 tsp of salt
  • ½ cup walnuts and pistachios; chopped
Instructions
  1. Preheat your oven to 350F° (175C°). Grease two loaf pans and set aside.
  2. In a large bowl beat the eggs. Mix in the yogurt, oil, and sugar. Then mix in the shredded zucchini, rosemary, and lemon juice. Set aside.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt, walnuts and pistachios.
  4. Stir the dry ingredients into the wet ingredients, until well combined.
  5. Divide the dough evenly between the two loaf pans.
  6. Bake for about one hour, until a tester inserted comes out clean.
  7. 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.
Recipe by Neta Cooks at https://netacooks.com/zucchini-bread/