Yogurt-Zucchini Bread with Pecans
I had a couple of zucchini from the farmer’s market to use up so I decided to bake a loaf of zucchini bread. I’ve had a recipe from Food & Wine bookmarked for a long time so I decided to finally give it a try. I am so, so glad I did! This zucchini bread was perfect – moist, flavorful, and delicious. I adapted it a bit by using coconut oil, adding cinnamon, and I used pecans instead of walnuts. This bread made my house smell incredible while it baked and tasted even better. I loved this yogurt-zucchini bread with butter slathered on top. It’s also amazing plain which is the way my kids and husband like it.
How to Make Yogurt-Zucchini Bread with Pecans
Preheat the oven to 325 degrees. Coat a loaf pan with coconut oil cooking spray.
Spread the pecans in a large dry skillet over low heat. Cook, stirring occasionally, until golden brown, about 3-4 minutes. Remove from the heat to cool. Chop into pieces.
Combine the flour, cinnamon, baking powder, baking soda, and salt together in a bowl; mix well.
In a large bowl whisk together the sugar, Greek yogurt, coconut oil, eggs, and vanilla extract together until creamy. Add the zucchini and all but two tablespoons of pecans then mix well. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Pour the batter into the prepared loaf pan. Sprinkle the remaining two tablespoons of pecans over the top.
Place into the oven and bake for 1 hour and 10 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let the loaf cool on a wire rack for 30 minutes before removing it from the tin and slicing. Enjoy.
This quick bread looks really moist and I love all the goodness packed in this zucchini bread.
No Zucchini around here yet Pam. I don’t know how such an unseasonably warm Winter can delay the selection at the produce markets but, for some reason it has. We are just getting strawberries at the farm stands and to be perfectly honest, they are not as good as usual. why oh why, lol…
I do, however, have a fresh batch of yogurt in the fridge. It came out exceptionally creamy this time. It always does but for some reason this time it is the bomb!!!
I would love to share your Yogurt Zucchini Bread with you right now. It looks incredibly moist and I am sure just as delicious! I love that you toasted the pecan too:)
Thank you so much for sharing, Pam…
Zucchini breads are so delicious and this one looks extra special.
that’s a handsome loaf! here’s hoping we end up getting a lot more zucchini from our garden this year–i’ve been craving zucchini bread!
Love this healthy treat Pam
Please tell me how much coconut oil to add to the recipe? This looks so good. Thank you. Also what kind of yogurt flavor do you use.?
You do not have vanilla in the ingredients but you have it in the directions
Thanks for letting me know. The recipe has been corrected.
Thanks! I guessed on the vanilla and made it! It is delicious! My whole family loves it!
This looks amazing! I love all of your recipes, though How much coconut oil? It has part of the info but is missing the measurement. Thanks!!
Thanks for your kind words and for finding this error. 1/2 cup of coconut oil. I have corrected the recipe.