Yogurt-Zucchini Bread with Walnuts
Recipe from Food & Wine

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.


Frances Janisch

by 20  people


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Yield: One 9-inch loaf
Prep Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
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Ingredients
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    1   cup 
    walnut halves, (4 ounces)
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    2   cups 
    all-purpose flour
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    1/2  teaspoon 
    baking powder
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    1/2  teaspoon 
    baking soda
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    1/2  teaspoon 
    salt
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    3/4  cup 
    plus 2 tablespoons sugar
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    2   
    large eggs
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    1/2  cup 
    vegetable oil
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    1/2  cup 
    fat-free plain Greek yogurt
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    1   cup 
    coarsely grated zucchini, (from about 1 medium zucchini)

Directions
1.
Preheat the oven to 325 degrees. 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.
2.
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.
MAKE AHEAD:

1.
The 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.
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