Zucchini Yogurt Quick Bread


After a scorcher of a month, this plants in our garden have slowed down considerably, but for a period there, I was picking five or six zucchini a day. Zucchini is a versatile vegetable, but you really can only do so much with zucchini day after day before you become a tad tired of it. Thank God I have chickens who appreciate leftover!

2 Cups Light Farro (Spelt) Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Sugar
2 Large Eggs At Room Temperature
1/2 Cup Olive Oil
1/2 Cup Fat Free Greek Yogurt
1/2 Cup Chopped Walnuts
1 Cup Grated Zucchini
1/2 Cup Finely Chopped Walnuts
1/3 Cup Sugar
1/2 Teaspoon Ground Cinnamon


  1. Preheat oven to 350 degrees F and lightly grease and flour a 9 X 5 inch loaf pan.
  2. In one bowl, stir together the flour, baking powder and soda, and salt.
  3. In another bowl, whisk together the sugar, eggs, oil, and yogurt.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir just until mixed.
  5. Fold in the walnuts and zucchini.
  6. In a small bowl, stir together the chopped nuts, sugar, and cinnamon, and sprinkle over the loaf.
  7. Bake for about 1 hour, or until a cake tester inserted into the center comes out clean.
  8. Cool for 10 minutes then remove from the pan and continue to cool on a wire rack


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