Yogurt-Zucchini Bread With Walnuts Recipe

Name: Yogurt-Zucchini Bread With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

1
Preheat the oven to 325u00b0.
2
Butter and flour a 9-by-4 1/2-inch metal loaf pan.
3
Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant.
4
Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
5
In a large bowl, whisk the flour with the baking powder, baking soda and salt.
6
In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt.
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
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
Let the loaf cool on a rack for 30 minutes before unmolding and serving.

1133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup walnut halves (4 ounces), 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Yogurt-Zucchini Bread With Walnuts falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yogurt-Zucchini Bread With Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions