Ingredients
1 egg
1 cup zucchini, shredded
12 cup canola oil
14 cup low-fat yogurt (plain or vanilla flavor)
1 teaspoon vanilla extract
12 cup pecans, chopped or 12 cup pecan halves
Method
Sources
📖
Recipe1M+
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Individual cups for perfectly shaped poached eggs
Controlled temperature for homemade yogurt fermentation
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Controlled temperature for homemade yogurt fermentation
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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preheat oven to 350f. coat a loaf pan with nonfat cooking spray. in large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla. in medium bowl, mix dry ingredients except pecans. add dry ingredients to egg mixture and mix just until blended. fold in chopped pecans, or omit and use pecan halves on top of loaf. pour into loaf pan. top with pecan halves, if using. bake 50-60 minutes, or until wooden pick inserted in center comes out clean. cool on wire rack, in pan, for 10 minutes. invert onto rack and cool completely.