Monday, July 9, 2012

Zucchini Bread with Greek Yogurt

Summer Farmers' Market Series

Despite the drought this summer, my Father in-law has been able to grow massive zucchini.  I feel so lucky that I am a direct benificiary of his gardening work and my family is loving this zucchini packed bread recipe. The addition of greek yogurt to this old favorite, keeps the bread moist without adding extra 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
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 1/2 cup coarsely grated zucchini (from about 1 large zucchini)

  1. Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan or 3 mini loaf bread pans. 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.

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