Terrific Zucchini Bread
1 pound zucchini (if large, cut in half lengthwise and scoop out seeds)
2 cups 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 sugar
1/4 cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter, melted and cooled
Adjust oven rack to middle position and heat to 375 degrees F. Generously coat 9 by 5-inch loaf pan with cooking spray.
Using coarse holes on a box grater, grate the zucchini, peel and all. Place in a clean dish towel and wring out as much liquid as possible.
Whisk flour, baking soda, baking powder, cinnamon, allspice and salt in a large bowl. Whisk sugar, yogurt, eggs, lemon juice and butter in another bowl until combined. Gently fold yogurt mixture and zucchini into flour mixture using a spatula until just combined. Transfer batter to prepared pan. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour.
From “Cook’s Country,” Aug/Sept 2005.