A new trick when preparing the zucchini for this bread transforms soggy, bland zucchini bread into a delightful loaf packed with flavor that’s not too dry or too soggy, but just right!
- 1 pound zucchini (or two smaller zucchini equaling about a pound), seeds removed and shredded
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground allspice
- 1/2 teaspoon salt
- 1 and 1/2 cups sugar
- 1/4 cup of plain yogurt
- 2 large eggs
- 1 tablespoon lemon juice
- 6 tablespoons of unsalted butter, melted and cooled
- 1 thin kitchen towel or tea towel
- Adjust the oven rack to middle position and heat to 375 degrees. Generously coat a 9 by 5 inch loaf pan with cooking spray. Wrap up the shredded zucchini in a thin kitchen towel and squeeze or ‘wring’ the juice out of the zucchini. You’ll need some ‘elbow grease’ for this and use a towel that you don’t mind getting stained.
- Whisk flour, baking soda, baking powder, cinnamon, allspice and salt in a medium bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in a bowl until combined.
- Gently fold the yogurt mixture and zucchini into the flour mixture until no flour streaks remain. Transfer the batter into the prepared pan and bake until golden brown and knife or skewer inserted in the center comes out with a few crumbs attached, 45 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool for about an hour.
- Category: Side
- Cuisine: American