After a very hot month, the zucchini in our garden finally slowed down, though at the height of the season I was harvesting five or six a day. Zucchini is wonderfully versatile, but eating it every day can get repetitive.

Thankfully, my chickens happily take the extras, and I also froze baked goods to have ready for visiting family. In early July I baked muffins and several loaves of this quick bread so I could pull snacks from the freezer and thaw them quickly.

I used some of the harvest to make muffins and a few loaves of this Zucchini Yogurt Quick Bread. The loaves were a big hit with my grandchildren—even the ones who usually resist vegetables.

I would take a loaf from the freezer in the morning and it was often gone before lunch. The combination of yogurt and grated zucchini keeps the bread very moist; walnuts add a pleasant crunch, and the loaf is not overly sweet.

Buon Appetito!
Deborah Mele

Zucchini Yogurt Quick Bread

Yield:
Makes 1 Loaf

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour 15 minutes

Ingredients

• 2 Cups Light Farro (Spelt) Flour
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 3/4 Cup Sugar
• 2 Large Eggs at Room Temperature
• 1/2 Cup Olive Oil
• 1/2 Cup Fat Free Greek Yogurt
• 1/2 Cup Chopped Walnuts
• 1 Cup Grated Zucchini

Topping:

• 1/2 Cup Finely Chopped Walnuts
• 1/3 Cup Sugar
• 1/2 Teaspoon Ground Cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease and flour a 9 x 5-inch loaf pan.
2. In a bowl, combine the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, eggs, olive oil, and yogurt until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
5. Fold in the chopped walnuts and grated zucchini until evenly distributed.
6. In a small bowl, mix the topping: finely chopped walnuts, sugar, and cinnamon. Sprinkle this evenly over the top of the batter in the pan.
7. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Oven times may vary; check near the end of baking.
8. Let the loaf cool in the pan for about 10 minutes, then remove it and finish cooling on a wire rack before slicing.

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