Zucchini Bread with rosemary, orange and pecans

This is straight from Food 52-a fabulous food blog! Loved the idea of no butter, olive oil instead and the rosemary and orange with zucchini. Makes 2 loaves.

Zucchini bread

3 large eggs

1/2 cup plain yogurt

1/2 cup olive oil

1 3/4 cups sugar

2 cups zucchini, shredded

2 t. fresh rosemary, finely minced

zest from one orange

juice from 1/2 orange

3 cups flour

1 t. baking soda

1/2 t. baking powder

1 t. salt

1 cup toasted pecans, chopped

Preheat oven to 350. Grease two loaf pans and set aside. In a large bowl beat eggs, Mix in the yogurt, oil and sugar. Then mix in the zucchini, orange zest, rosemary and orange juice. Combine dry ingredients including the nuts. Stir the dry ingredients into the wet ingredients. Divide evenly between the two pans. Bake for one hour or until a tester comes out clean. Cool 10 minutes in pan then cool on a rack.

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