Ingredients
- 2 C unbleached all-purpose flour
- 1 lb zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded if using large zucchini, each half cut into 1-inch pieces
- 3/4 C sugar
- 1/2 C pecans or walnuts, chopped coarse (optional)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 C plain yogurt
- 2 eggs, lightly beaten
- 1 Tbsp lemon juice
- 6 Tbsp unsalted butter, melted and cooled
Preparation
Step 1
1. Shred zucchini using a food processor and shredding blade. Transfer to a fine-mesh strainer, toss with 2 Tbsp. of sugar, then place strainer over bowl, set at least 2 inches over the bowl and allow to drain for about 30 minutes.
2. Preheat oven to 375˚ and adjust oven rack to middle position. Grease the bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out the excess.
3. If using nuts, spread them on a baking sheet and toast until fragrant, 5 to 7 minutes. Transfer to a cooling rack and cool completely. Transfer the nuts to a large bowl; add the flour, baking soda, baking powder, and salt, and whisk until combined. Set aside.
4. Whisk together the remaining 1/2 cup plus 2 Tbsp. sugar, yogurt, eggs, lemon juice, and melted butter in a medium bowl until combined. Set aside.
5. After the zucchini has drained, squeeze the zucchini with several layers of paper towels to absorb excess moisture. Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared pan and smooth surface with a rubber spatula.
6. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55-60 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 1 hour before serving.