Yogurt-Zucchini Bread with Walnuts

originally from www.foodandwine.com
improved by Anne Halsted

makes one 9-inch loaf

1 cup walnut halves (about 4 ounces)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon curry powder
1 teaspoon cinnamon powder
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup Greek yogurt (fat-free plain)
1 cup zucchini, coarsely grated
zest of one lemon
1/3 cup poppy seeds (optional)

Preheat oven to 325 degrees. Butter and flour a 9 by 4 1/2-inch metal loaf pan. Spread the walnut halves in a pie pate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them and let cool.

In a large bowl, whisk flour with the baking powder, baking soda, salt, curry powder and cinnamon. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat free yogurt. Then add the wet ingredients to the dry ingredients along with the grated zucchini, toasted walnuts, lemon zest, and poppy seeds (if using), and stir 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 has risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

Something else yummy to make with zucchini. Can freeze and use for breakfast toast all year.