Yogurt-Zucchini Bread with Walnuts

By carvalhohm

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.

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)

Preparation

Step 1

1.Preheat oven to 325 degrees. Butter and flour 9x4 1/2-inch metal loaf pan. Spread walnut halves in pie plate and toast them for about 8 minutes, until they are fragrant. Transfer toasted walnuts to cutting board and coarsely chop them, then freeze for 5 minutes to cool.

2.In large bowl, whisk flour with baking powder, baking soda, and salt. In medium bowl, mix sugar with eggs, vegetable oil, and fat-free yogurt. Add wet ingredients to dry ingredients along with grated zucchini and toasted walnuts and stir until batter is evenly moistened. Scrape batter into prepared pan and bake for about 1 hour and 10 minutes, until loaf is risen and toothpick inserted in center comes out clean. Let loaf cool on rack for 30 minutes before unmolding and serving.

MAKE AHEAD

Zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.