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Greek Yogurt Zucchini Bread with Walnuts


Greek Yogurt Zucchini Bread with Walnuts recipe | TeenieCakes.com

Greek Yogurt Zucchini Bread with Walnuts

The Greek yogurt in this recipe caught my eye for the love of zucchini bread. With summer temps headed towards triple digits these weeks, who really wants to turn on the oven during the day? This is a great recipe – producing a moist, no-nonsense quick bread, without the need for mixers and such. Bake it up early in the morning or in the evening when it gets cooler.

Greek Yogurt Zucchini Bread with Walnuts recipe | TeenieCakes.com

This year the hope was that our garden was going to provide some homegrown zucchini. Wrong! My zucchini plant was a big fat failure. I’ll try it again next year. Still no excuse not to try this delicious zucchini bread that boasts a decent amount of walnuts. I may even bump up the cup it calls for to maybe another 1/4 cup or so.

Greek Yogurt Zucchini Bread with Walnuts recipe | TeenieCakes.com

The big allure to this bread, besides the zucchini and walnuts, was the use of non-fat, plain Greek yogurt. Although the original recipe calls for 1/2 cup vegetable oil, I would try substituting half of that for unsweetened applesauce. That was the plan originally when baking up this quick bread, but in the midst of measuring out ingredients, I forgot the plan!

I’ve substituted half of the flour for whole wheat…purely preference.

Greek Yogurt Zucchini Bread with Walnuts recipe | TeenieCakes.com

I didn’t quite get the quick bread dome I would’ve liked, but the beautiful golden color and exterior texture made up for it. This is a good recipe and even adding some tweaks keeps the solid foundation of a recipe done well! Smells delicious when baking just as good tasting too. Breakfast, snack or dessert…zucchini bread!

Greek Yogurt Zucchini Bread with Walnuts recipe | TeenieCakes.com

Greek Yogurt Zucchini Bread with Walnuts

Greek Yogurt Zucchini Bread with Walnuts

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Greek Yogurt Zucchini Bread with Walnuts

Makes One 9-Inch Loaf

Ingredients
  • 1 cup walnut halves
  •  
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  •  
  • ¾ cup + 2 tablespoons sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ fat-free plain Greek yogurt
  •  
  • 1 cup coarsely grated zucchini (about 1 medium zucchini)
Method
  1. Preheat oven to 325°F. Butter and flour a 9×4-1/2-inch metal loaf pan.
  2. Toast the walnuts: Spread walnuts in a pie pan and toast for about 8 minutes until fragrant. When cool enough to handle, coarsely chop and then freeze for about 5 minutes to cool.
  3. In a large bowl, whisk the flours, baking powder, baking soda, and salt.
  4. In a smaller bowl, mix the sugar, eggs, vegetable oil, and yogurt.
  5. Add the sugar-yogurt mixture to the dry ingredients with the zucchini and walnuts. Stir until combined but do not overmix.
  6. Scrape batter into prepared pan and bake for about 55 minutes to 1 hour and 10 minutes, OR until the loaf is golden, has risen and a knife or long skewer inserted into the highest part of the bread comes out clean.
  7. Allow the bread to cool for at least 30 minutes before attempting to unmold.© Images & content: Cristina A-Moore for TeenieCakes.com.

Store in an airtight container or plastic wrap for up to 4 days OR freeze for up to 1 month!

Teenie Notes
  • To cut down on the oil, next time may try using 1/4 cup unsweetened applesauce + 1/4 vegetable oil.
  • Watch baking time around 50 minutes to 1 hour.
  • Love walnuts? Bump it up within the ingredients to maybe another 1/4 cup.
recipe modified from Food & Wine by Grace Parisi



 

Reader Interactions

Comments

  10. sue/the view from great island says

    I started baking with Greek yogurt after I ran out of buttermilk one day a few months ago, and I haven’t looked back since! This bread looks fabulous, I could eat this every day for breakfast and be a very happy camper 🙂

    • Cristina says

      In place of buttermilk…thanks for the invaluable tip! I can never get through a small carton of buttermilk without it spoiling and hate to waste. Greek yogurt is easier to use up and better on hand. Thanks, Sue!! 🙂

  11. Jess says

    I tried a similar recipe for zucchini bread with the yogurt and it turned really good. Will try this recipe also and use your suggestion for using part applesauce for the oil. Thanks.

  12. russ says

    This looks so delicious! Your photo’s want me to want to eat the screen! Please send me a loaf! Thanks for the post.

  13. Jas deVera says

    Love Zucchini Bread. I’m making this today with Coconut Flour that I just bought. Wish me luck I’ve never tried baking with Coconut flour. Thanks for sharing this recipe.

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