This Zucchini Walnut Spelt Bread is good for you and delicious to eat! Substitute Stonyfield Organic Greek yogurt for oil for a delicious new take on the classic. Try this winning recipe from Danny Seo today!
Zucchini Walnut Bread
This Zucchini Walnut Spelt Bread is good for you and delicious to eat! Substitute Stonyfield Organic Greek yogurt for oil for a delicious new take on the classic. 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
- 2 cups zucchini, grated (1-2 medium sized zucchinis)
- 1+1/2 cups coconut sugar
- 1/3 cup Stonyfield Organic Whole Milk Greek Plain Yogurt
- 3 eggs
- 2 cups spelt flour
- 1/2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- pinch sea salt
- 1 tsp vanilla extract
- 1 cup walnuts, coarsely chopped
- coconut oil spray
Ingredients
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.
