1 c. sugar
2 tsp. cinnamon
2 eggs
1/2 c. vegetable oil
1/2 c. vanilla yogurt
1 tbsp. vanilla
1 c. grated zucchini
1 3/4 c. flour
1 tsp. baking soda
1 tsp. salt
2/3 c. chopped walnuts

Grease a 6 cup microproof ring mold. Sprinkle mixture of 2 teaspoons of sugar and cinnamon into the greased mold. Shake to spread evenly, discard the excess.

Beat together the eggs, remaining sugar, oil, yogurt, vanilla and zucchini. Stir in remaining ingredients. Pour into mold ring. Cook on 70 (roast) for 15 minutes or until toothpick inserted near the center comes out clean. Rotate dish if it appears to be rising unevenly. Let stand 10 minutes before removing from pan. Cool completely before slicing.