2 eggs
3/4 c. unbleached cane sugar
1/3 c. olive oil
2/3 c. plain (or vanilla) yogurt
2 c. all purpose unbleached flour
1 c. grated zucchini (2 medium zucchini)
1 large apple, grated (optional, can also use 1/4 c. apple sauce)
1 tsp. almond extract
1/2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
a dash of nutmeg, optional
Directions:
1. Preheat oven to 350 degrees F.
2. Bowl #1: Beat together eggs, sugar, oil, yogurt, and almond extract
3. Bowl #2: Mix flour, spices, baking soda, salt, and baking powder together.
4. Combine dry ingredients (#2) into wet ingredients (#1). Fold in grated zucchini and grated apple. (You can also add grated carrots for color).
5. Pour into 2 lightly buttered loaf pans and bake for 45 minutes.
6. Cook in pans for 10 minutes then cool on rack.
[update: 9/16/2009] - If you are using mini loaf pans, fill the loaf pan until it is no more than 3/4 full and bake for 35 minutes. Let cool on a rack before removing from pan(s).
Photo below is of a mini-loaf:
