Zucchini Bread with Pecans and Yogurt

There is nothing we love more in the summertime than a really good piece of zucchini bread.  Last year my cousin made an incredible zucchini bread which we told the kids was cake just to get them to try it…clever, eh? They are now somewhat addicted so today when it was fresh out of the oven and on the cooling rack one of them could not wait to get his little hands on it.  This bread is simple and so flavorful.


1 cup of toasted pecans, chopped

2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cups sugar

2 large eggs

1/2 cup vegetable oil

1/2 cup fat-free plain Greek yogurt

1 cup coarsely grated zucchini


Preheat the oven to 325 f. Butter and flour a 9 x 4 1/2″ bread pan.  Spread the pecans in a pan and toast lightly.  Remove and chop.  Set aside.  In a large bowl combine flour, baking powder, baking soda and salt. Whisk until combined.  In a medium bowl , mix the sugar with the eggs, vetegable oil and fat-free yogurt.  Add the wet to the dry ingredients along with the grated zucchini and walnuts.  Stir until combined.  Pour into the pan and top with a few additional pecans.  Bake about an hour and ten minutes or until the tester comes out clean.  We let ours rest in the pan for about 30 minutes before we removed it.

This bread is delicious.  It was moist and filling and the pecans added a really nice crunch.  And by calling it cake, it is also one more way to get your kids to eat their vegetables…






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