• 1 Cup Walnuts, Chopped

• 2 Large zucchini

• 1 Teaspoon salt

• 1 Teaspoon ground cinnamon

• 1/4 Teaspoon ground cloves

• 1/4 Teaspoon baking powder

• 3 Cup all-purpose flour

• 1 eggs

• 2 Cup sugar

• 1/2 Cup vegetable oil

• 1/2 Cup Yogurt

• 1 1/2 Teaspoon vanilla extract

Steps

1

Grease and flour two 9- by 5-inch bread pans, preferably nonstick.

2

When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

3

Spread the walnuts on a pie plate and toast for 10 minutes, stirring once. Let cool, then coarsely chop. Set aside.

4

Trim the ends off the zucchini, then coarsely grate into a colander set over the sink on a box grater (or use the shredding disk on a food processor). You'll need 2 cups.

5

Sprinkle with the salt and let drain for 30 minutes. Press on the zucchini with paper towels to expel excess water.

6

Sift the flour, baking powder, cinnamon, and cloves in a mixing bowl or on a large sheet of parchment or wax paper.

7

Combine the eggs, sugar, oil, yogurt, and vanilla in a large mixing bowl and mix on medium speed. (You can mix the batter by hand, if desired.) Add half the dry ingredients and mix on low speed; add the remaining dry ingredients and mix until just combined.

8

Stir in the walnuts and zucchini by hand.

9

Divide the batter between the prepared baking pans.

10

Arrange the pans directly on the grill grate and bake for 50 minutes, or until a bamboo skewer inserted in the center of the breads comes out clean.

11

Transfer to a wire rack and let cool for 10 minutes, then remove the breads from the pans. For best results, let the breads cool completely before slicing.