Yes, another zucchini recipe. I told you earlier in the week to get ready for zucchini. There is more after this too!
This is a healthy option for you. I substituted some whole wheat flour into the recipe and the yogurt added moisture without added fat.
I made a loaf for my BFF who recently relocated to the area. That’s why you won’t see a picture of the inside. I did decide to make another batch into muffins so that I could freeze them for breakfast in the morning. The recipe made 17 muffins and they baked for 28 minutes.
Adapted from My Recipes
1 cup pecan halves
1 cup all-purpose flour
1 cup whole wheat all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Kosher salt
3/4 cup plus 2 Tbsp. sugar
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 oven to 325°. Butter and flour a 9 inch metal loaf pan.
2. Spread the pecan halves into a pie plate and toast them for about 8 minutes, or until they are fragrant. Transfer them to a cutting board to chop coarsely, then freeze for 5 minutes to cool.
3. In a large bowl, whisk the flours, baking powder, baking soda, and salt. In a medium bow, mix the sugar, eggs, oil and yogurt. Add the wet ingredients to the dry ingredients plus the zucchini and pecans. Stir until the ingredients are equally moistened.
4. Pour the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a wooden toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.