Yogurt Zucchini Bread

My sister, Sue, has been more than generous with the zucchini this summer and I wanted to take a new approach to this abundant summer vegetable. This recipe, from the September 2009 issue of Food and Wine, produces a bread so moist, you'll want to make plain Greek yogurt your new go-to ingredient. I used a low-fat (instead of non-fat) variety, but you wouldn't guess it.

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup low-fat plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)
1 cup chopped walnuts, toasted (optional)

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

In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and yogurt. Add the dry ingredients to the wet, then mix in the grated zucchini (and optional walnuts) until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for 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 serving.