Moist Zucchini Bread made with Greek Yogurt + Olive Oil

Late Summer is the best season for fresh zucchini...Why not make a delicious loaf (or 2) to treat yourself, and pair with your morning coffee? This moist recipe for Zucchini bread is loaded with nutrients. Let us know what you think!

Photo: http://www.flickr.com/photos/53325666@N04/8162336088

Yields 2 loaves.

You'll Need:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1/2 cup olive oil 
• 1 plain 2% fat greek yogurt (ie. 6 oz containter Chobani)
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts (optional)
  

Directions:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, yogurt, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Don't forget the butter and cream cheese!

~Sizza