Thursday, March 18, 2010

Yogurt Zucchini Bread

Thanks to Tastespotting, I found an amazing recipe for zucchini bread. It was light and delicious. The original recipe called for walnuts, but I used cashews.

Yogurt Zucchini Bread with Cashews- Gourmet

1 cup cashews, chopped
1 1/2 cup unbleached all purpose flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup plus 2 tb sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup fat free yogurt
1 medium zucchini - coarsely grated

Preheat oven to 325 degrees. Butter and flour a nine inch loaf pan and set aside.
Grate medium zucchini and squeeze out excess liquid and set aside.

In a large bowl mix sugar and eggs until well combined. Pour in vegetable oil and yogurt and stir well. Add dry ingredients to the yogurt egg mixture and stir until well combined. Add grated zucchini and 3/4 cup of chopped walnuts to batter. Pour into prepared pan and and bake for an one hour and ten minutes or until cake tester comes out clean. Cool on a rack before serving.

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