Zucchini Bread

Ingredients

2 small zucchini (1 pound), trimmed
2 cups (10 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1⁄2 teaspoon salt
1-1⁄2 cups (10-1⁄2 ounces) sugar
6 tablespoons unsalted butter, melted and cooled
2 large eggs
1⁄4 cup plain whole-milk or low-fat yogurt
1 tablespoon lemon juice
1⁄2 cup pecans or walnuts, toasted and chopped coarse

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-1⁄2 by 4-1⁄2-inch loaf pan. Shred zucchini using large holes of box grater. Squeeze shredded zucchini between several layers of paper towels to absorb excess moisture.
Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt together in large bowl. In medium bowl, whisk sugar, melted butter, eggs, yogurt, and lemon juice together until smooth. Gently fold shredded zucchini and yogurt mixture into flour mixture with rubber spatula until just combined (do not overmix). Gently fold in pecans.
Scrape batter into prepared pan and smooth top. Bake until golden brown and toothpick inserted in center of loaf comes out with few crumbs attached, about 1 hour, rotating loaf pan halfway through baking.
Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.

ZUCCHINI BREAD WITH GOLDEN RAISINS OR DRIED CRANBERRIES
Fold 3⁄4 cup golden raisins or dried cranberries into batter with pecans.

Zucchini Bread

Ingredients

Instructions

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