1 pound zucchini (about 2 medium)
1 ½ cups sifted all-purpose King Arthur flour
1 ½ cups 100% white whole wheat King Arthur flour
2 teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon salt
2 large eggs
1 cup sugar
½ cup brown sugar, packed
6 tablespoons canola oil
6 tablespoons Cabot Lowfat Greek Yogurt
2 teaspoons vanilla extract
2 tablespoons pepitas (pumpkin kernels)
equipment : (2) 8 x 4 inch loaf pans
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To see how to make this recipe, visit Capefearnutrition.com.
Photo courtesy of Diane Boyd.
Love this flavorful and semi-healthy zucchini bread recipe! Easy to make too...