Ingredients
Servings: ￩￫
| .3 | Cup Canola Oil |
| 1 | Cup Zucchini, grated (roughly one zucchini) |
| 2 | Large Eggs (if using bread machine method, whisk lightly before adding) |
| 1 | Tsp Vanilla Bean Paste or Extract |
| .5 | Cup Siggi's Orange and Ginger Yogurt |
| .5 | Cup Raw Sugar |
| 2 | Cups All-purpose Flour |
| .5 | Tsp Baking Powder |
| .5 | Tsp Baking Soda |
| .5 | Tsp Kosher Salt |
| 2 | Tsp Cinnamon, ground |
| 1 | Tsp Allspice |
Instructions
BREAD MACHINE METHOD:
Add ingredients in order shown to your bread machine. Select quick bread or cake method and press start (bread machine controls may vary).
After a few minutes, open top and scrape down sides being careful not to interfere with built-in spatula.
When cycle is completed, remove bread pan from machine and turn upside down over wire rack to remove bread.
OVEN METHOD:
Preheat oven to 325º. Butter and lightly flour a loaf pan. Shake excess four out of pan and set aside.
Whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice in a bowl.
In a stand mixer (or separate bowl), whisk together sugar, eggs, oil, yogurt, and vanilla.
Slowly add the dry ingredients to the wet ingredients and lightly stir until just mixed together (in other words, don’t over mix). Fold in the zucchini.
Pour batter into the prepared pan and bake for 40-55 minutes until a toothpick comes out clean.
Remove from oven and let cool slightly before serving.
STUFFED VERSION:
To make the “stuffed” version, after bread is cooked, cut two 1/2 thick slices, lay one slice on a plate, scoop additional Siggi’s Orange and Ginger Yogurt and spread around evenly. Top with second slice. Serve as is or drizzled with honey and topped with fresh fruit.
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