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Yogurt - Zucchini Bread With Walnuts Bread #2

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 01 Apr 2016 22:34:44 -0700
v116.n011.3
* Exported from MasterCook *

                Bread, Yogurt - Zucchini Bread With Walnuts #2

Recipe By     :
Serving Size  : 12    Preparation Time :1:15
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Nuts                            Posted
                  Vegetables

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                cup  walnut halves -- (4 oz)
    2               cups  all-purpose flour
       1/2      teaspoon  baking powder
       1/2      teaspoon  baking soda
       1/2      teaspoon  salt
       3/4           cup  sugar -- plus
    2        tablespoons  sugar
    2              large  eggs
       1/2           cup  vegetable oil
       1/2           cup  at-free plain Greek yogurt
    1                cup  coarsely grated zucchini -- (from about 1 
medium zucchini)

1. Preheat the oven to 325 degrees. Butter and flour a 9-by-4 1/2" 
metal loaf pan. 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.

Servings: Makes one 9" loaf, 12 servings

Description:
    "This moist, nutty bread is a terrific way to use up late-summer 
zucchini. The walnuts in the bread are super-heart-healthy, and the 
yogurt adds moisture without any fat."
Source:
    "recipe.com"
Start to Finish Time:
    "1:30"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 297 Calories; 16g Fat (48.4% 
calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 
37mg Cholesterol; 179mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean 
Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

NOTES : make ahead:
The zucchini loaf can be wrapped tightly in plastic and kept at room 
temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.