Ingredients
1cupwalnut halves
2cupsall-purpose flour
½tspbaking powder
½tspbaking soda
½tspsalt
¾cupsugar,plus 2 tbsp more
2eggs,large
½cupvegetable oil
½cupfat-free plain Greek yogurt
1cupzucchini,coarsely grated
Preparation
Preheat the oven to 325 degrees F. Butter and flour a 9×4½-inch metal loaf pan.
Spread the walnut halves on 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 rises and a toothpick inserted in the center comes out clean.
Let the loaf cool on a rack for 30 minutes before unmolding and serving.
