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
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini, from about 1 medium zucchini
How to Make It
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.
For me there is one glaring problem with this recipe and I'm annoyed with myself for not seeing it until the loaves were baking away: the lack of spices. I grated some nutmeg on top and sprinkled some cinnamon. Will try again with spices...it tastes bland without them. Nice and moist though.
Excellent recipe, nice & moist, not too sweet. Made a few changes. Used 1 c. all purpose flour & 1 c. whole wheat pastry flour, used 1/4 c. canola oil & 1/4 c. unsweetened applesause. Next time I think I'll add a little cinnamon.
BEST. Zucchini Bread. Ever. This has been a big hit with everyone I've served it to including my kids. It's reasonably healthy and I'm going to try cutting back on the sugar the next time I make it, as one of the other reviewers did, to make it even healthier. You can't go wrong with this fabulous recipe!
Awesome recipe!!!!!!!! I changed it up a little by using half whole wheat flour and half regular flour. I also cut down the sugar to 1/2 of cup instead of 3/4 plus 2 tsp of sugar. It turned out great. I'll def make this again and again :-)
This is absolutely delicious. I used almost all whole wheat flour instead of all-purpose. Watch the baking time, mine was done to perfection after just 50 minutes. This is going to be one of our favourite quick breads, I expect to make it again and again.