- 1 ½ Cups All Purpose flour
- ½ Cup Cake Flour
- 1 ½ Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Cinnamon
- ¼ Tsp Salt
- 1 Medium Zucchini (app 6 Oz.) – ends trimmed
- 2 Eggs – room temperature
- ½ Cup Vegetable Oil
- 1 1/8 Cups Sugar
- ¼ Cup Yogurt – preferably Greek
- 1 Tsp Vanilla
- 1 Cup Pecans – or your favorite
Combine flours, baking powder, baking soda, cinnamon, and salt in a food processor and process with a few on/off turns. Transfer to a bowl or wax paper. Cut zucchini into even lengths to fint into the food processor chute and shred it using the shredder blade (or manually shred on the back side of a grater). Transfer to wax paper.
Change the blade in the food processor to metal blade and pour in eggs and oil, process to combine. Gradually add one cup of the sugar and process quickly. Add zucchini, yogurt, and vanilla and just do a few on/off turns until all ingredients are combined. Add nuts and flour mixture and give it another few on/off turns making sure all ingredients are combined and it looks like batter, but do not overmix.
Pour batter into a greased 9×5 loaf pan and sprinkle the remaining sugar on top. Bake until a wooden pick inserted in the center comes out clean. This will take about 1 hour and 20-25 minutes. Cool on wire rack for 30 minutes, remove bread from pan and continue cooling to room temperature. Great plain or spread with cream cheese and/or jelly.