My New Favorite Zucchini Bread

• 3 large eggs
• 1/2 cup of plain yogurt
• 1/2 cup of olive oil
• 1 3/4 cups of sugar
• 2 cups of zucchini; shredded
• 2 teaspoons fresh rosemary; finely minced
• Zest of one orange (I used a navel orange)
• Juice from 1/2 of the orange
• 3 cups of flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1 teaspoon of salt
• 1 cup of toasted pecans; chopped ( Or pine nuts if you can swing that)

1. Preheat your oven to 350 degrees. Grease two loaf pans and set them aside.
2. In a large bowl beat the eggs. Mix in the yogurt, oil, and sugar. Then mix in the shredded zucchini, rosemary, orange zest, and orange juice. Set aside.
3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and toasted nuts.
4. Stir the dry ingredients into the wet ingredients.
5. Once the batter is well combined divide it evenly between the two loaf pans.
6. Bake the loaves for one hour, give or take a few minutes, until a tester inserted comes out clean. My loaves took exactly one hour and were perfect.
7. Remove the loaves from the oven and allow them to cool for 10 minutes inside the loaf pan before transferring them to a cooling rack to cool completely.

eggs, yogurt, olive oil, sugar, zucchini, fresh rosemary, orange, orange, flour, baking soda, baking powder, salt, pecans

Taken from food52.com/recipes/13523-my-new-favorite-zucchini-bread (may not work)