By Rebecca Doser

L is for the way you look at me.

O is for the only one I see.

A is amazingly, amazingly extraordinary

F is fairly more than any loaf that you adore can

Please, please hold your applause. I know, this shortened-version of Nat King Cole’s “L-O-V-E” just pulls at the heartstrings. This love poem is dedicated to not only my obsession with the pumpkin flavor of the fall season, but with fresh zucchini from the Canton Farmer’s Market and one of my favorite snacks of all time: almonds.

Fall is emerging quickly here in Canton, NY with brisk 45-50 degree nights and mornings along with the crunching of leaves under my feet on the way to class. Good thing I only brought 3 sweaters to school with me…nicely done, Rebecca. You’re a smart one.

Now, back to this bread. I have never used Greek yogurt in a loaf before, but let me tell you, it sure does make it moist! This loaf was so flavorful and dense that it was hard not to grab a piece every time I walked into my house and it glared at me from that cutting board screaming, “Eat meeee! Do ittttt, Bex!!”

Our pub on campus just got a shipment in of Green Mountain
Creamery Pumpkin Greek yogurt, which is all the rave on our tiny little campus. It isn’t too sweet thus it makes for the perfect addition to this breakfast loaf. Grab any type of pumpkin Greek yogurt, some fresh zucchini and almonds and bake your little heart away!


Pumpkin Greek Yogurt-Zucchini Bread with Toasted Almonds


  • 2/3 cup sliced almonds
  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1/2 cup vegetable oil
  • 1 pumpkin-flavored Greek yogurt
  • 1 medium-large zucchini, grated


Preheat the oven to 325 degrees F.

In a small pan, pour 2/3 cup sliced almonds and toast on medium heat for ~10 minutes. Transfer to a plate and let cool.

Meanwhile, in a medium bowl, mix together flour, baking powder, salt and cinnamon until combined. In a separate medium bowl, mix together sugar, eggs, vanilla extract, vegetable oil and Greek yogurt until smooth.

Next, finely grate a medium-large zucchini. Add into wet ingredients and mix to combine.

Pour all wet ingredients into dry ingredients along the toasted almonds. Stir until evenly combined.

Grease a 9×4 inch bread pan and then pour batter into pan.

Bake for 1 hour and 30 minutes or until a toothpick comes out clean when tested in the center of the bread loaf.

Allow the bread to cool for ~30 minutes until removing it from pan. Bon appétit!


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