Yogurt-Zucchini Bread With Walnuts

Ingredients

• 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 cup coarsely grated zucchini (from about 1 medium zucchini)

Directions

1. 1

   Preheat the oven to 325°.

2. 2

   Butter and flour a 9-by-4 1/2-inch metal loaf pan.

3. 3

   Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant.

4. 4

   Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.

5. 5

   In a large bowl, whisk the flour with the baking powder, baking soda and salt.

6. 6

   In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt.

7. 7

   Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

8. 8

   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.

9. 9

   Let the loaf cool on a rack for 30 minutes before unmolding and serving.