* Exported from MasterCook *
Bread, Yogurt-Zucchini Bread With Walnuts
Recipe By :February 1, 2006
Serving Size : 12 Preparation Time :1:15
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Nuts Vegetables
Amount Measure Ingredient -- Preparation Method
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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 fat-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:
"finecooking.com"
Start to Finish Time:
"1:30"
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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.