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

Butter an 8 cup micro-proof ring mold. Combine 2 teaspoons of sugar with 2 teaspoons cinnamon and sprinkle over butter, tilting mold to spread evenly. Discard excess. Beat zucchini, eggs, remaining sugar, oil, yogurt and vanilla. Stir in flour, baking soda and salt. Mix well. Stir in nuts.

Pour into prepared mold. Cook 15 minutes on 70 cook control in microwave. Rotate dish 1 quarter turn if bread appears to be rising. Remove from microwave and let stand 10 minutes. Remove from pan, cool completely before slicing. 12-18 servings.