1 cup sugar, divided
2 teaspoons cinnamon
2 eggs
1/2 cup cooking oil
1/2 cup yogurt
1 cup zucchini, grated
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup walnuts, chopped
1 teaspoon vanilla
| | Grease 6 cup micro-proof ring mold. Sprinkle mixture
of 2 teaspoons of sugar and cinnamon over greased
surface. Shake to spread evenly discarding excess.
Beat together eggs, remaining sugar, oil, yogurt,
vanilla and zucchini. Stir in remaining ingredients and
mix well. Pour into prepared mold. Cook on 70
(roast) 15 minutes or until toothpick inserted near
center comes out clean. Rotate dish if bread appears
to rise unevenly. Let stand 10 minutes before
removing from pan. Cool completely before
slicing. Makes 12 to 18 servings.
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