Zucchini Bread with toasted Walnuts

1. 
   
   
   A City Kitchen never bakes, I find the precise measurements and timing to be less enjoyable than cooking where I have creative license on cook time, ingredients etc. Nevertheless, as winter sets in baking seems like a great indoor activity that I should take another shot at. For my first baking endeavor (beyond boxed brownies and slice and bake cookies) I decided to make zucchini bread (I also just bought my first loaf pan at Ikea!). It turned out to be edible, which is a step up from my past baking experiences. In all honesty it was very delicious, I would highly recommend the recipe (which came from Food and Wine) to everyone!
   
   
   Ingredients:
   1 cup walnut halves and pieces 
   2 cups flour
   3/4 cup plus 2 tablespoons brown sugar
   2 large eggs
   1/2 cup vegetable oil
   1/2 cup fat-free plain Greek yogurt
   1 cup coarsely grated zucchini (approximately 1 large zucchini)
   1/2 teaspoon baking powder
   1/2 teaspoon baking soda
   1/2 teaspoon salt
   
   
   
   
   recipe courtesy of Food and Wine.com.
   
   
   Step one: Preheat the oven to 325°. Grease a metal loaf pan. 
   
   
   Step two: Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, set aside to cool.
   
   
   Step three: In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. 
   
   
   Step four: Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts 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 is risen and a toothpick inserted in the center comes out clean. 
   
   
   Step five: Let the loaf cool on a rack for 30 minutes before unmolding and serving.