- 2 c. shredded zucchini (about 2-3 medium zucchini or 1 jumbo zucchini)
- 2 ½ c. white whole wheat flour
- 1 c. packed light brown sugar
- ½ c. ground flaxseed or 4 tbsp butter, melted
- 1 tbsp baking powder
- 2-½ tsp ground cardamom
- ¾ tsp fine sea salt
- ¼ tsp baking soda
- 1 cup plain, fat free or lowfat yogurt
- 2 large eggs
- 3 tbsp vegetable oil
- 2-½ tbsp finely grated Meyer lemon zest (or regular lemon zest)
- ½ c. chopped toasted walnuts
- Preheat oven to 350°F. Spray a 9×5-loaf pan with nonstick cooking spray, flour sides.
- Squeeze zucchini until dry in a kitchen towel.
- In a large bowl, whisk the flour, sugar, flaxseed, baking powder, cardamom, salt, and baking soda.
- In a medium bowl whisk the yogurt, eggs, oil, and lemon zest; stir in zucchini.
- Add zucchini mixture and walnuts to flour mixture, stirring until well combined. Pour batter into prepared pan. Bake 55-60 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. Makes 1 loaf, 16 servings.