Yogurt-Zucchini Bread
Ingredients
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 cup zucchini, shredded
1 cup walnut halves, chopped (Optional.)
Instructions
1. Preheat oven to 325*F.
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 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.
Comments
This is not like any zucchini bread I’ve ever had before. All the others have been dark and spicy, this was quite mildly flavored in comparison. It was, however, moist and delicious. I think I enjoyed it most. I recommend cutting into it before it fully cools, spreading it with butter, and chowing down while it’s still nice and warm.
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