2 cups grated zucchini, packed
3/4 small container vanilla soy yogurt
2/3 cup soy chai
1/3 cup canola oil
1/2 tsp vanilla extract
1 to 1-1/3 cup sugar
3 cups flour (unbleached white, spelt or whole wheat pastry)
1 tsp salt
1 tsp baking powder
2 Tbsp baking soda
1 tsp cinnamon
1/3 cup walnuts, crushed (optional)
Preheat the oven to 350 degrees. Oil two loaf pans or several smaller pans. Combine the zucchini, soy yogurt, chai, oil, vanilla extract and sugar in a large bowl. In a smaller bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Add the dry to the wet gradually, stirring just until combined. Fold in the nuts, if using.
Pour the batter into prepared pans and put in the oven. If making larger loaves, bake 40-60 minutes. For smaller loaves or muffins, 15-20 minutes should be sufficient.
