The Pioneer Woman Tasty Kitchen
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Classic Zucchini Bread

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Level: Easy

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Description

A light, moist, healthy and classic zucchini bread that’s chock full of pecans and made with Greek yogurt, vanilla and nutmeg.

Ingredients

  • 3 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Nutmeg
  • 3 whole Eggs
  • ½ cups Vegetable Oil Or Butter Flavored Olive Oil (Star Fine Foods)
  • ½ cups Greek Yogurt, Plain
  • 1 cup Granulated Sugar
  • 3 teaspoons Vanilla Extract
  • 2 cups Grated Zucchini, Slight Drained
  • 1 cup Chopped Walnuts Or Pecans (optional)

Preparation

Preheat oven to 350 F. Spray two 9 x 5-inch loaf pans with cooking spray.

In a bowl mix together flour, salt, baking soda, baking powder and nutmeg; set aside.

In a large bowl, add eggs, vegetable oil, yogurt, sugar, and vanilla extract; mix until well incorporated. Stir in zucchini. Carefully stir in flour mixture until just moistened. If adding nuts or other add ins, stir them in.

Divide the batter between the two prepared bread pans. Bake in the heated oven for 40-50 minutes, or until a toothpick comes out clean when inserted into the center of a loaf. Remove from oven. Let bread cool in pan for 10 minutes, then take it out of the pan and let it cool on a rack. Slice each loaf into 12 slices.

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