This zucchini bread is delicious and I love that my 3 year-old picky eater gets some veggie goodness without knowing it. The Greek yogurt I added to the recipe leaves this bread moist and adds a punch of protein. This is also great to have before a workout or after. Enjoy!
-1 cup chopped pecans
-2 cups all purpose flour
-½ tsp. baking powder
-½ tsp. baking soda
-½ tsp. salt
-½ tsp. cinnamon
-½ tsp. nutmeg
-1 cup granulated sugar
-2 large eggs
-½ cup canola oil
-½ cup fat free plain Greek yogurt
-1 cup coursley grated zucchini (about 2 small zucchini)
Preheat the oven to 325 F. Butter and flour a 9×4 ½’ metal loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Using a medium bowl, whisk together the sugar, eggs, oil, and yogurt. Add the wet ingredients to the dry ingredients, along with the zucchini and pecans. Stir until the batter is evenly moistened.
Place the batter in the prepared loaf pan and bake for 1 hour and 10 minutes or until lighly browned and a toothpick inserted in the middle of the loaf comes out clean.
Cool on a metal rack while still in the loaf pan. Once cool, turn the pan upside down onto the rack. The loaf should come out easily. If not, run the knife around the bread. Slice and serve.