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

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By Danny Seo

Ready In: 1 hour 15 minutes

Level: easy

Prep: 15 minutes

Cook: 1 hour

Yields: 10-12 slices

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Ingredients

2 c zucchini, grated (1-2 medium sized zucchinis)
1+1/2 c coconut sugar
1/3 c Stonyfield Organic Whole Milk Greek Plain Yogurt
3 eggs
2 c spelt flour
1/2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
pinch sea salt
1 tsp vanilla extract
1 c walnuts, coarsely chopped
coconut oil spray

directions

Step 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.