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Yogurt Zucchini Bread with Pecans
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Yogurt Zucchini Bread with Pecans

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 1 loaf
Author Pam - For the Love of Cooking

Equipment

  • Loaf pan
  • Large skillet
  • Wire Cooling Rack

Ingredients

  • 1 cup pecan halves
  • 2 cups flour
  • 1½ tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup + 2 tbsp white sugar
  • ½ cup Greek yogurt
  • ½ cup coconut oil, melted & cooled
  • 2 large eggs, at room temperature
  • 1 cup zucchini, grated finely

Instructions

  • 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 in a bowl until mixed well.
  • In a large bowl whisk together the sugar, Greek yogurt, coconut oil, eggs, and vanilla extract 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.