Yogurt-zucchini bread with walnuts

Cut this recipe out of Food and Wine. It looked like a lighter recipe than most zucchini breads.

Yogurt-zucchini bread with walnuts

• 1 cup walnut halves (4 ounces)
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup fat-free plain Greek yogurt
• 1 cup coarsely grated zucchini (from about 1 medium zucchini)

1. Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
2. 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. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

Make Ahead The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month. 

**I used less sugar. The loaf rose well and tastes great.