|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Zucchini||1 Cup (16 tbs), grated|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Pecans||1 Cup (16 tbs), chopped|
Preheat oven in Convection Bake to 375°F (*350°F).
In small mixing bowl, sift together flour, cinnamon, baking soda and salt.
In medium mixing bowl, combine sugar, zucchini, eggs, oil, yogurt and vanilla. Add flour mixture. Stir well. Fold in nuts. Pour batter into well greased and floured 9" x 5" x 3" loaf pan.
Convection Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Remove from pan and let cool on wire rack.