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Yogurt Zucchini Bread with Pecans

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 1 loaf
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 325 degrees. Coat a loaf pan with coconut oil cooking spray.
  2. 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.
  3. Combine the flour, cinnamon, baking powder, baking soda, and salt in a bowl until mixed well.
  4. In a large bowl whisk together the sugar, Greek yogurt, coconut oil, eggs, and vanilla extract until creamy.
  5. Add the zucchini and all but two tablespoons of pecans then mix well.
  6. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
  7. Pour the batter into the prepared loaf pan.
  8. Sprinkle the remaining two tablespoons of pecans over the top.
  9. Place into the oven and bake for 1 hour and 10 minutes, or until a tester inserted into the center comes out clean.
  10. 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.