In a large glass or ceramic bowl, combine flour, salt, baking soda, baking powder, sugar, and cinnamon. Whisk well to combine. Add the zucchini and walnuts to the flour mixture. Mix to coat evenly.

In a separate small glass or ceramic bowl, combine eggs, yoghurt, vegetable oil, and vanilla, mixing well. Pour the yoghurt mixture into the zucchini mixture, using a spatula to fold in all ingredients until just mixed. Pour batter into one large well-greased loaf pan.

Bake at 350°F for 60 to 65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Makes 12 slices.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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