This Zucchini Walnut Spelt Bread is good for you and delicious to eat! Reduce the fat content from traditional Zucchini bread recipes by substituting oil for Stonyfield Organic Greek yogurt. Try this winning recipe from Danny Seo today! Zucchini Walnut Bread Go to recipes By Danny Seo Vegetarian American Breads and Muffins Breakfasts SummerThis Zucchini Walnut Spelt Bread is good for you and delicious to eat! Reduce the fat content from traditional Zucchini bread recipes by substituting oil for Stonyfield Organic Greek yogurt. Try this winning recipe from Danny Seo today! Ready In: 1 hour 15 minutes Level: easy Prep: 15 minutes Cook: 1 hour Yields: 10-12 slices Print RecipeIngredients2 c zucchini, grated (1-2 medium sized zucchinis)1+1/2 c coconut sugar1/3 c Stonyfield Organic Whole Milk Greek Plain Yogurt3 eggs2 c spelt flour1/2 tsp baking powder2 tsp baking soda2 tsp cinnamonpinch sea salt1 tsp vanilla extract1 c walnuts, coarsely chopped coconut oil spraydirectionsStep 1 Use mixer to prepare batter. Whisk together eggs, sugar, and yogurt until light and smooth – approx. 5 minutes.Step 2 Trim ends of zucchini. Grate using large holes on box grater.Step 3 Place 2 cups zucchini shreds in a dish towel or cheese cloth, add a pinch of salt and squeeze out any excess liquid.Step 4 Into the batter, add in spelt flour, baking powder, baking soda, cinnamon, vanilla extract, walnuts and pinch of salt.Step 5 Fold in zucchini. Mix by hand to combine.Step 6 Use oil or spray to coat loaf pans. Fill pans ⅔ with batter.Step 7 Bake for approx 60 minutes at 350˚F or until knife comes out cleanly.