Step

• 1

  Grease and flour two 9- by 5-inch bread pans, preferably nonstick.

• 2

  When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

• 3

  Spread the walnuts on a pie plate and toast for 10 minutes, stirring once. Let cool, then coarsely chop. Set aside.

  350 ˚F / 177 ˚C

  00:10

• 4

  Trim the ends off the zucchini, then coarsely grate into a colander set over the sink on a box grater (or use the shredding disk on a food processor). You'll need 2 cups.

• 5

  Sprinkle with the salt and let drain for 30 minutes. Press on the zucchini with paper towels to expel excess water.

• 6

  Sift the flour, baking powder, cinnamon, and cloves in a mixing bowl or on a large sheet of parchment or wax paper.

• 7

  Combine the eggs, sugar, oil, yogurt, and vanilla in a large mixing bowl and mix on medium speed. (You can mix the batter by hand, if desired.) Add half the dry ingredients and mix on low speed; add the remaining dry ingredients and mix until just combined.

• 8

  Stir in the walnuts and zucchini by hand.

• 9

  Divide the batter between the prepared baking pans.

• 10

  Arrange the pans directly on the grill grate and bake for 50 minutes, or until a bamboo skewer inserted in the center of the breads comes out clean.

  350 ˚F / 177 ˚C

  00:50

• 11

  Transfer to a wire rack and let cool for 10 minutes, then remove the breads from the pans. For best results, let the breads cool completely before slicing.