Yogurt Zucchini Bread with Pecans
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Yogurt Zucchini Bread with Pecans
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 cup pecan halves
- 2 cups flour
- 1½ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup + 2 tbsp white sugar
- ½ cup Greek yogurt
- ½ cup coconut oil, melted & cooled
- 2 large eggs, at room temperature
- 1 cup zucchini, grated finely
Instructions
- Preheat the oven to 325 degrees. Coat a loaf pan with coconut oil cooking spray.
- Spread the pecans in a large dry skillet over low heat. Cook, stirring occasionally, until golden brown, about 3-4 minutes. Remove from the heat to cool. Chop into pieces.
- Combine the flour, cinnamon, baking powder, baking soda, and salt in a bowl until mixed well.
- In a large bowl whisk together the sugar, Greek yogurt, coconut oil, eggs, and vanilla extract until creamy.
- Add the zucchini and all but two tablespoons of pecans then mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Pour the batter into the prepared loaf pan.
- Sprinkle the remaining two tablespoons of pecans over the top.
- Place into the oven and bake for 1 hour and 10 minutes, or until a tester inserted into the center comes out clean.
- Remove from the oven and let the loaf cool on a wire rack for 30 minutes before removing it from the tin and slicing. Enjoy.
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