Zucchini Bread

By allie5jones

Ingredients

• 1 lb. zucchini
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1/2 tsp. salt
• 1 1/2 c. sugar
• 1/4 c. plain yogurt
• 2 large eggs
• 1 tbsp. lemon juice
• 6 tbsp. unsalted butter, melted and cooled

Details

Servings 1

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray. Shred and squeeze zucchini. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined. Gently fold yogurt mixture and zucchini into flour mixture using 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. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)