Friday, February 5, 2010
Yogurt Zucchini Bread With Walnuts
We are bracing for a yet another storm this weekend ( starting today). We will most probably stay close to home and maybe get a head start on spring cleaning ;) I have been exploring different bread recipes recently and have had success making a basic whole wheat and honey bread from here.
This is a wonderful moist quick bread that can be made ahead and enjoyed for a snack or breakfast through the week. Quick bread uses baking powder for leavening instead of yeast and proofing is not required. Dry ingredients are mixed together with liquid ingredients briefly, then poured into a prepared loaf pan and baked. Quick bread can be savoury or sweet and is often tight crumbed. This loaf is light in both texture and flavour and is generously studded with chopped walnuts that forms a nutty crust. Most quick bread recipes tend to be reliable and dependable more often than not.
Yogurt Zucchini Bread with Walnuts- Gourmet
Use grated carrots instead of zucchini for a carrot loaf.
1 cup walnut halves - toasted and chopped
1 1/2 cup unbleached all purpose flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup plus 2 tb sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup fat free yogurt
1 medium zucchini - coarsely grated
Preheat oven to 325 degrees. Butter and flour a nine inch loaf pan and set aside.
Grate medium zucchini and squeeze out excess liquid and set aside.
In a large bowl mix sugar and eggs until well combined. Pour in vegetable oil and yogurt and stir well. Add dry ingredients to the yogurt egg mixture and stir until well combined. Add grated zucchini and 3/4 cup of chopped walnuts to batter. Pour into prepared pan and and bake for one hour or until cake tester comes out clean. It took an hour and ten minutes in my oven . Cool on a rack before serving.