Zucchini Bread with Pumpkin Seeds

Name: Zucchini Bread with Pumpkin Seeds
Yield: 2
Ingredients: 1 pound zucchini (about 2 medium); 1½ cups sifted King Arthur all-purpose flour; 1½ cups King Arthur 100% white whole wheat 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 Plain Greek Yogurt; 2 teaspoons vanilla extract; 2 tablespoons pepitas (pumpkin kernels); Cooking spray

Servings

2 loaves

Ingredients

1 pound zucchini (about 2 medium)
1½ cups sifted King Arthur all-purpose flour
1½ cups King Arthur 100% white whole wheat 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 Plain Greek Yogurt
2 teaspoons vanilla extract
2 tablespoons pepitas (pumpkin kernels)
Cooking spray

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Directions

PREHEAT oven to 350°F. Spray 2 loaf pans with cooking spray.
TRIM stem and root end of zucchini. Using a box grater, grate zucchini. You should have about 3 cups.
PLACE the grated zucchini in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much liquid as possible.
COMBINE the dry ingredients in a large mixing bowl.
WHISK together eggs, sugar, oil, Greek yogurt and vanilla extract in a separate bowl.
ADD grated zucchini to dry ingredients. Pour liquids over the top. Gently stir and fold just until no more flour is visable.
POUR batter into pans and bake for 45 minutes or until toothpick inserted in the center comes out clean. Let bread cool in pan for about 10 minutes and then turn onto a wire rack to cool completely.