Yogurt-Zucchini Bread with Walnuts
You can never have too many bread recipes, so give Yogurt-Zucchini Bread with Walnuts a try. One portion of this dish contains about 8g of protein, 24g of fat, and a total of 422 calories. This recipe serves 8. It is a good option if you're following a vegetarian diet. A mixture of baking powder, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Butter and flour a 9-by-4 1/2-inch 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.
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.