Yogurt-Zucchini Bread with Pecans

You can never have too many bread recipes, so give Yogurt-Zucchini Bread with Pecans a try. This recipe serves 8. One portion of this dish contains approximately 8g of protein, 11g of fat, and a total of 304 calories. For 69 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. Not a lot of people made this recipe, and 7 would say it hit the spot. It is brought to you by For the Love of Cooking. Head to the store and pick up zucchini, ground cinnamon, coconut oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 41%, this dish is solid. Users who liked this recipe also liked Chocolate and Yogurt Zucchini Bread, Chocolate and Yogurt Zucchini Bread, and Yogurt-zucchini Bread With Walnuts.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

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 together in a bowl; mix well.In a large bowl whisk together the sugar, Greek yogurt, coconut oil, eggs, and vanilla extract together 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 rackfor 30 minutes before removing from the tin and slicing. Enjoy.

 

Step by step:

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.

3. Remove from the heat to cool. Chop into pieces.

4. Combine the flour, cinnamon, baking powder, baking soda, and salt together in a bowl; mix well.In a large bowl whisk together the sugar, Greek yogurt, coconut oil, eggs, and vanilla extract together until creamy.

5. 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.

6. Pour the batter into the prepared loaf pan. Sprinkle the remaining two tablespoons of pecans over the top.

7. Place into the oven and bake for 1 hour and 10 minutes, or until a tester inserted into the center comes out clean.

8. Remove from the oven and let the loaf cool on a wire rackfor 30 minutes before removing from the tin and slicing. Enjoy.

Nutrition Information:

covered percent of daily need