Recipe: Nutty Honey Yogurt Zucchini Loaf

This bread is wonderful if served slightly warm with butter, and with it’s make-ahead qualities, keeping a loaf on hand is so easy. Make ahead and freeze, tightly wrapped in plastic wrap, for up to a month.


  • 1 cup pecans, finely chopped
  • 2 cups flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup honey
  • 2 large eggs
  • ½ cup oil (any kind will work)
  • ½ cup Greek-style yogurt
  • 1 cup coarsely grated zucchini


  1. Preheat the oven to 325° F.
  2. Grease and flour a loaf pan; set aside.
  3. In a large bowl, sift together all dry ingredients.
  4. In a separate, smaller bowl, mix the honey, eggs, oil and yogurt. Fold the wet ingredients into the dry ingredients, stirring just until evenly moistened.
  5. Pour batter into greased loaf pan and bake 1 hour, or until a toothpick inserted in the center comes out clean.
  6. Cool completely before slicing.

At A Glance

PREP: 15 minutes
COOK: 1 hour, 15 minutes
TOTAL: 1 hour, 30 minutes
YIELD: Makes 1 loaf of bread.