If I had a choice I’d blog about food all day long. But the bills need to get paid, so off to work I go . . .
Zucchini Bread
I work for our local school district and manage their 6,000 Apple computers. I’m the person that updates software, configures new computers and generally solves problems.
When you spend the largest part of your day at work, you’re fortunate if you enjoy the people you work with.
I have supportive and generous coworkers – Ski is one one of those generous folks. The other day he handed me a very large zucchini from his abundant garden (just the opposite of my sadly lacking vegetable garden).
Zucchini Bread Batter
Zucchini Bread
I set about using up that gigantic green vegetable in casseroles and salads, but that darn zucchini was so large that even after making several meals, I still had plenty left.
I finally caved and started the hunt for a zucchini bread recipe.
Enter Food and Wine. Their ingredient list piqued my interest. I liked the idea of using yogurt to moisten the batter, and tossing walnuts in for crunch.
Zucchini Bread
Zucchini Bread
Naturally, I adapted the recipe and used a few more eggs and whole wheat pastry flour. The end result was a super moist and flavorful use of Ski’s zucchini.
This isn’t a low calorie quick bread, but if your goal is to please family and friends, then this bread for you.
Thanks Ski! Have a terrific weekend everyone!
Ingredients
- 4 large eggs
- ½ cup agave syrup
- 1 cup plain lowfat yogurt
- 2 cups zucchini, shredded
- 1 lemon lemon zest, zested
- ½ cup canola oil
- 2 ¼ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ¾ cup walnut pieces
Instructions
- Preheat the oven to 350 degrees. Spray a large loaf pan with cooking spray.
- Combine eggs, agave, yogurt, zucchini, lemon zest, canola oil and vanilla in a large bowl.
- In another bowl combine flour, baking powder, baking soda, and cinnamon in another bowl.
- Gently fold dry ingredients into wet ingredients and combine. Add walnuts.
- Fill loaf pan and bake 50 - 60 minutes until a toothpick inserted in the center comes out clean.
Notes
Calories: 296 Weight Watchers PointsPlus 8 Total Fat: 15.81g Cholesterol: 63mg Sodium: 142mg Total Carbs: 31.68g Dietary Fiber: 3.43g Sugars: 14.02g Protein: 8.20g
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.Â
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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.
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{ 15 comments… read them below or add one }
Oh, boy does this look marvelous! We had a horrible growing season, so no donations of zucchini this year. I’d love to bake this one, though…may need to bite the bullet and buy some~
Liz recently posted…Peach Melba…French Fridays with Dorie~
I can’t say my garden was abundant, but my coworker’s was fantastic!
This looks delicious and it’s filled with nutritious ingredients! I like the idea of using yogurt to keep the bread moist. I usually buy Greek yogurt… I’m thinking it would give the bread a nice tangy flavor.
Sonali- The Foodie Physician recently posted…Dining with the Doc: Pesto Rosso
I’m a Greek yogurt fan myself. I like the creaminess it adds to dishes.
Really nice! No matter how diligent I am whenever I grow zucchini, some always grow to the size of 18-wheelers. Well maybe not quite that big, but you know what I mean! Anyway, zucchini bread is a great destination for those behemoths. I like the addition of a yogurt – yogurt in anything always works, it seems. Good stuff – thanks.
kitchenriffs recently posted…Garlic Coleslaw
I’ve heard of people shredding and freezing zucchini. Have you tried that?
My gosh…this is such a healthy bread! I wish I can have a slice to go with my soup
. And you are such a genius in computer. I’m simply hopeless 
I’m so glad blogging doesn’t need high IQ in computer…haha
MaryMoh recently posted…NuStevia Giveaway – Natural Sweetener For Better Health
I agree with you. Since I work on computers for a living, I like to keep my blogging simple. Have a wonderful weekend.
It must be so nice to use home grown zucchini, and how nice of your coworkers to give such fresh produce!! I bet this zucchini bread was delicious!! It looks moist and delicious!
Nami | Just One Cookbook recently posted…BBQ Pork Belly
I am very fortunate since I wasn’t as diligent about maintaining my garden, so it’s a bit lacking.
Kristi, this looks like such a moist and delicious Zucchini Bread and the presentation is quite wonderful too. i made a Zucchini Chutney with one huge zucchini that i bought the other day – I just love the taste of zucchini, such a versatile veggie.
P.S.: With respect to adding lemon juice to the cooking water for other members of the cabbage family, I always add a splash of lemon juice while cooking.
Andrea recently posted…Nutty Butter Cookies and Pieke Dassen
Okay – then lemon it is! I’ve not seen a zucchini chutney. I’ll have to google it.
I have not had zucchini oaf in so long, your recipe really makes me want to try some soon again.
Evelyne@cheapethniceatz recently posted…5 Star Makeover Tea Party: Salmon Duo Napoleon with Crême Fraiche
I don’t make quick breads often, but there’s so much zucchini around this time of year, that it’s becomes a must to use it all up.
I’m such a huge fan of zucchini bread
And hey, every once in a while you definitely just have to indulge. I don’t garden (I live in an apartment AND have a black thumb 
– but I am loving all the zucchini that’s been coming in my CSA.
Food Jaunts recently posted…Crispy Cajun Shrimp with Spicy Remoulade
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