I love ZUCCHINI BREAD and love it when it’s served at a dinner party or other celebration. Nothing is more welcoming than freshly cut zucchini bread served with butter! Put this moist and delicious zucchini bread out on your table the next time you host guests!
Delicious Yogurt Zucchini Bread Recipe
1 cup coarsely grated zucchini (from about 1 medium zucchini)
1 cup walnut halves (optional)
1/2 cup fat-free plain Greek yogurt
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup sugar
1/2 tsp salt
1/2 cup vegetable oil
Preheat oven to 325°. Grease or spray a 9-by-4 1/2-inch metal loaf pan. Spread walnut halves on a cookie sheet or pan and toast them for about 8 minutes. Once toasted, chop the walnuts and freeze for 5 minutes to cool.
In a large bowl, whisk baking powder, baking soda, flour and salt. In a medium bowl, mix the sugar, eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients, as well as the grated zucchini and walnuts and stir until the batter is evenly mixed. Pout the batter into loaf pan and bake for around 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the bread cool on a rack for 30 minutes before serving.
The zucchini bread can be wrapped in plastic wrap and kept at room temperature for up to 4 days. If wrapped in foil and plastic and frozen it can be kept for 1 month.