1 hour and 35 minutes

Walnut halves, 3 Oz
All-purpose flour, 7 Oz
Baking powder, 1/2 teaspoon
Baking Soda, 1/2 teaspoon
Salt, 1/2 teaspoon
Sugar, 6 Oz
Large Eggs, 2
Olive Oil, 3 Oz
Greek yogurt, 2,5 Oz
Coarsely grated Zucchini, 1


Preheat the oven to 325°F. Butter and flour a 9-by-4 1/2-inch loaf pan.

Spread walnut halves in a pie plate and toast them for about 8 minutes, until very lightly brown. Transfer them to a cutting board and coarsely chop them; then freeze for 5 minutes to cool.

In a large bowl, whisk the flour with the baking powder, baking soda and salt.

In a medium bowl, mix sugar with eggs, oil and yogurt. Add the wet ingredients to the dry ones along with grated zucchini and toasted walnuts, then stir until the batter is evenly moistened.

Pour the batter into the pan and bake for it about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.
Let the loaf cool on a rack for 30 minutes before unmolding and serve.

Thanks to: Jovina Cooks Italian