Ingredients for Yogurt Zucchini Bread With Walnuts
- Walnut Halves
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- Greek Yogurt
- 2 medium zucchini (about 2 cups grated)
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How to Make Yogurt Zucchini Bread With Walnuts
- Preheat oven to 325°F (160°C). Grease and flour a 9x4 1/2 inch loaf pan.
- Spread 1/2 cup walnut halves on a baking sheet. Toast for 8 minutes, or until fragrant. Let cool slightly, then coarsely chop and freeze for 5 minutes to firm up.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a medium bowl, whisk together 1 1/2 cups granulated sugar, 2 large eggs, 1/2 cup vegetable oil, and 1 cup plain nonfat Greek yogurt.
- Grate 2 medium zucchini (about 2 cups grated).
- Add the wet ingredients to the dry ingredients. Gently fold in the grated zucchini and chopped walnuts. Mix until just combined.
- Pour batter into the prepared loaf pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
78g
Fat
15g
Carbs
15g
