Yogurt-Zucchini Bread With Walnuts
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Yields:
-
1 9 inch loaf
- Serves:
- 8
ingredients
- 1 cup walnut halves (4 ounces)
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup plus 2 tablespoons sugar
- 2 large eggs
- 1⁄2 cup vegetable oil
- 1⁄2 cup fat-free plain Greek yogurt
- 1 cup coarsely grated zucchini (from about 1 medium zucchini)
directions
- Preheat the oven to 325°.
- Butter and flour a 9-by-4 1/2-inch metal loaf pan.
- Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant.
- Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
- In a large bowl, whisk the flour with the baking powder, baking soda and salt.
- In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt.
- Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.
- Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.
- Let the loaf cool on a rack for 30 minutes before unmolding and serving.
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri