Zucchini Yogurt Quick Bread

 Zucchini is a versatile vegetable, but you really can only do so much with zucchini day after day before you become a tad tired of it. Thank God I have chickens who appreciate leftover zucchini! Knowing I had family coming to visit, I spent the early part of July baking treats to freeze, so I’d have snacks I could thaw out quickly.

I used some of my zucchini harvest to make some muffins and a few loaves of this tasty quick bread. This loaf turned out to be a big hit with the grandkids, even those who do not like vegetables. I would pull a loaf out of the freezer first thing in the morning, and it would be devoured before lunch! The addition of yogurt plus the grated zucchini helped to create a very moist loaf; the nuts added texture, and the loaf was not overly sweet.

Zucchini Yogurt Quick Bread

Ingredients:

• 2 Cups Light Farro (Spelt) Flour
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 3/4 Cup Sugar
• 2 Large Eggs At Room Temperature
• 1/2 Cup Olive Oil
• 1/2 Cup Fat Free Greek Yogurt
• 1/2 Cup Chopped Walnuts
• 1 Cup Grated Zucchini

Topping:

• 1/2 Cup Finely Chopped Walnuts
• 1/3 Cup Sugar
• 1/2 Teaspoon Ground Cinnamon

Directions:

• Preheat oven to 350 degrees F and lightly grease and flour a 9 X 5 inch loaf pan.
• In one bowl, stir together the flour, baking powder and soda, and salt.
• In another bowl, whisk together the sugar, eggs, oil, and yogurt.
• Pour the wet ingredients into the bowl with the dry ingredients and stir just until mixed.
• Fold in the walnuts and zucchini.
• In a small bowl, stir together the chopped nuts, sugar, and cinnamon, and sprinkle over the loaf.
• Bake for about 1 hour, or until a cake tester inserted into the center comes out clean.
• Cool for 10 minutes then remove from the pan and continue to cool on a wire rack.

See more recipes here and taste Traditional Italian Food.