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                                                                  This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz cup walnut halves
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/2 cup fat free plain greek yogurt
                                                                  • Yes No 1 medium cup grated zucchini, from about 1 zucchini
                                                                  • Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
                                                                  • In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
                                                                  Yields: 19-inch loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

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