Zucchini Walnut Bread

Zucchini Walnut Bread

Prep Time: 15 MINUTES

Serves: 10-12 SLICES

Cook Time: 1 HOUR

  • 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
  1. Use mixer to prepare batter. Whisk together eggs, sugar, and yogurt until light and smooth – approx. 5 minutes.
  2. Trim ends of zucchini. Grate using large holes on box grater.
  3. Place 2 cups zucchini shreds in a dish towel or cheese cloth, add a pinch of salt and squeeze out any excess liquid.
  4. Into the batter, add in spelt flour, baking powder, baking soda, cinnamon, vanilla extract, walnuts and pinch of salt.
  5. Fold in zucchini. Mix by hand to combine.
  6. Use oil or spray to coat loaf pans. Fill pans ⅔ with batter.
  7. Bake zucchini walnut bread for approx 60 minutes at 350˚F or until knife comes out cleanly.
Breads and Muffins
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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