Ingredients

• 3 large eggs

• 2 Tbsp. vegetable oil

• 3/4 cup + 2 Tbsp. plain yogurt

• 2 Tbsp. granulated sugar

• 1/2 cup unsweetened orange, cranberry or apple juice concentrate

• 1 Tbsp. vanilla extract

• 2 cups (well packed) shredded zucchini (fine grade)

• 4 cups all-purpose flour

• 1 tsp. baking powder

• 2 tsp. baking soda

• 1 tsp. kosher (or sea) salt

• 2 tsp. ground cinnamon

• 1 cup chopped nuts

• 1/2 cup dried cranberries

Preparation

  1. Preheat oven to 325 degrees F. Grease 2 loaf pans with butter or shortening, not oil.

    1. Beat eggs, oil, yogurt, sugar, juice concentrate, salt, vanilla in a large mixing bowl. Stir in shredded zucchini.

    2. In a small bowl, sift together the flour, baking powder, baking soda and cinnamon.

    3. Fold dry ingredients into wet ones - about 8 folds (10 seconds or so). Add nuts and cranberries. Continue folding for about 20 seconds. Important not to over mix. Batter should be consistency of muffin batter.

    4. Immediately transfer to loaf pans as the baking soda and yogurt are already rising.

    5. Bake 40 - 45 minutes. Insert a knife in the center. If it comes out clean, the zucchini bread is done. If not, continuing baking in 5 -10 minute increments and check again.

    6. Remove from oven. Let rest on its side on cooling rack for 5 minutes. Slide knife around edge to loosen. Turn out onto rack. Can be left upside down, or, if flipping over, be gentle as it might break.