Yogurt-Zucchini Bread with Walnuts Recipe

Yogurt-Zucchini Bread with Walnuts Recipe

How To Make Yogurt-Zucchini Bread with Walnuts

Enjoy a bite of this moist and soft zucchini bread made with walnuts and fat-free yogurt, for a fluffy and nutty heart-healthy baked treat.

Preparation: 10 minutes
Cooking: 1 hour 10 minutes
Freeze Time: 5 minutes
Total: 1 hour 25 minutes



  • 1cupwalnut halves
  • 2cupsall-purpose flour
  • ½tspbaking powder
  • ½tspbaking soda
  • ½tspsalt
  • ¾cupsugar,plus 2 tbsp more
  • 2eggs,large
  • ½cupvegetable oil
  • ½cupfat-free plain Greek yogurt
  • 1cupzucchini,coarsely grated


  1. Preheat the oven to 325 degrees F. Butter and flour a 9×4½-inch metal loaf pan.

  2. Spread the walnut halves on a pie plate and toast them for about 8 minutes, until they are fragrant.

  3. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.

  4. 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.

  5. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

  6. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf rises and a toothpick inserted in the center comes out clean.

  7. Let the loaf cool on a rack for 30 minutes before unmolding and serving.


  • Calories: 2777.25kcal
  • Fat: 133.27g
  • Saturated Fat: 15.47g
  • Trans Fat: 0.89g
  • Monounsaturated Fat: 84.36g
  • Polyunsaturated Fat: 23.83g
  • Carbohydrates: 351.08g
  • Fiber: 8.26g
  • Sugar: 158.65g
  • Protein: 49.25g
  • Cholesterol: 339.07mg
  • Sodium: 2033.86mg
  • Calcium: 376.93mg
  • Potassium: 730.78mg
  • Iron: 14.02mg
  • Vitamin A: 150.04µg
  • Vitamin C: 22.25mg
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