Food & Wine


16
4
What's This?
Serving size 8
Total Time

Ingredients

1 cup walnut half2 cup all-purpose flour½ tsp baking powder½ tsp baking soda½ tsp salt14 Tbsp sugar2 large egg½ cup vegetable oil½ cup fat-free plain Greek yogurt1 cup coarsely grated zucchini

Directions

  1. 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.
  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.

More From Kitchen Daily:

Spiced Pecan Triple Chocolate Bark Spiced Pecan Triple Chocolate Bark
Spiced Pecan Triple Chocolate Bark
Mediterranean Vegetable and Bean Salad Mediterranean Vegetable and Bean Salad
Mediterranean Vegetable and Bean Salad
Baked Eggnog Oatmeal with Apples and Walnuts Baked Eggnog Oatmeal with Apples and Walnuts
Baked Eggnog Oatmeal with Apples and Walnuts

Tags: Dessert, Bread, Brunch, Vegetable, Zucchini, Yogurt, Nut

Terms of Service | Privacy Policy Corporate Site | Advertise With Us