I had a couple zucchini from the farmer’s market to use up so I decided to bake a loaf of zucchini bread. I’ve had a recipe from Food & Wine bookmarked for a long time so I decided to finally give it a try. I am so, so glad I did! This zucchini bread was perfect – moist, flavorful, and delicious. I adapted it a bit by using coconut oil, adding cinnamon, and I used pecans instead of walnuts. This bread made my house smell incredible while it baked and tasted even better. I loved this yogurt-zucchini bread with some butter slathered on top but it’s also amazing plain which is the way my kids and husband like it.
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 together in a bowl; mix well.
In a large bowl whisk together the sugar, Greek yogurt, coconut oil, eggs, and vanilla extract together 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 from the tin and slicing. Enjoy.