Best 2 Yogurt Zucchini Bread With Walnuts Recipes

Are you looking for a delicious and nutritious breakfast or snack treat? Yogurt zucchini bread with walnuts is a moist and flavorful bread that is perfect for any occasion. It is packed with healthy ingredients like yogurt, zucchini, and walnuts, and is a great way to get your daily dose of fruits, vegetables, and nuts. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. So, grab your apron and preheat your oven, because it's time to create a delightful and wholesome treat that will satisfy your sweet tooth and keep you feeling full and energized throughout the day.

Here are our top 2 tried and tested recipes!

ZUCCHINI WALNUT BREAD

Zucchini Walnut Bread image

A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.

Provided by Barbara Domurat

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 24

Number Of Ingredients 12

Ingredients

1 cup chopped walnuts
4 eggs
2 cups white sugar
1 cup vegetable oil
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
¾ teaspoon baking powder
2 cups grated zucchini
1 cup raisins
1 teaspoon vanilla extract

Steps:

Whisk together flour, baking soda, salt, cinnamon, and baking powder.
In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 36.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 253 mg, Sugar 20.7 g

YOGURT-ZUCCHINI BREAD WITH WALNUTS

Yogurt-Zucchini Bread With Walnuts image

"This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat." States that the zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month. Recipe from Food & Wine.

Provided by januarybride

Categories Quick Breads

Time 1h25m

Yield 1 9 inch loaf, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup walnut halves (4 ounces)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)

Steps:

Preheat the oven to 325°.
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.

Tips:

For a moist and tender bread, make sure to use fresh zucchini. If using frozen zucchini, thaw it completely and squeeze out any excess moisture before using.
Grate the zucchini using the large holes of a box grater. This will help to create a fine shred that will blend into the bread easily.
Do not overmix the batter. Overmixing can result in a tough, dense bread.
Bake the bread in a loaf pan until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
Let the bread cool completely before slicing and serving. This will give the bread time to set and develop its full flavor.

Conclusion:

Yogurt zucchini bread with walnuts is a delicious and moist quick bread that is perfect for breakfast, brunch, or a snack. It is easy to make and can be customized to your liking. With its combination of zucchini, yogurt, walnuts, and spices, this bread is sure to be a hit with everyone who tries it.

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