1 c. sugar, divided
2 tsp. cinnamon
2 eggs
1/2 c. cooking oil
1/2 c. yogurt
1 c. zucchini, grated
1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2/3 c. walnuts, chopped
1 tsp. vanilla

Grease 6 cup micro-proof ring mold. Sprinkle mixture of 2 teaspoons of sugar and cinnamon over greased surface. Shake to spread evenly discarding excess. Beat together eggs, remaining sugar, oil, yogurt, vanilla and zucchini. Stir in remaining ingredients and mix well. Pour into prepared mold. Cook on 70 (roast) 15 minutes or until toothpick inserted near center comes out clean. Rotate dish if bread appears to rise unevenly. Let stand 10 minutes before removing from pan. Cook completely before slicing. Makes 12 to 18 servings.