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Yogurt-Zucchini Bread with Walnuts

Source: © Food & Wine Magazine
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Rating: 4   Reviews: 7 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 30 Minutes
  Makes one 9-inch loaf
This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat.
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)
Yogurt-Zucchini Bread with Walnuts Recipe at
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.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/03/2010
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Spotlight Recipe Review See all 7 reviews »

Rating: 5
by: Joyce Reviewed: 09/09/2012
My family loved this bread! I used pineapple Greek yogurt instead of plain. I also added.a half teaspoon vanilla. I substituted half the oil with applesauce. Also, I used 1/2 cup wheat flour and 1 1/2 reg flour. It came out superb!
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