Ingredients for Stonyfield's Zucchini Bread
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How to Make Stonyfield's Zucchini Bread
- Preheat your oven to 350°F (175°C). Grease and flour two 9x5x3-inch loaf pans.
- In a large bowl, beat 2 large eggs until light and foamy. Add 1 cup granulated sugar, ½ cup vegetable oil, 1 cup Stonyfield French Vanilla Yogurt, 1 teaspoon ground cinnamon, and 2 cups grated zucchini. Mix until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The loaves should be golden brown on top.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
71g
Fat
5g
Carbs
10g
