Zucchini Bread

YIELD: ONE LOAF

THE BEST ZUCCHINI BREAD

PREP TIME 15 MINUTES

COOK TIME 55 MINUTES

TOTAL TIME 1 HOUR 10 MINUTES

INGREDIENTS

•  1 lb zucchini- About 1 1/2 cups of zucchini after shredding and wringing dry 
•  2 cups flour (either white wheat or half all-purpose, half wheat)
•  1 teaspoon baking powder
•  1 teaspoon baking soda
•  1 teaspoon salt
•  1 teaspoon ground cinnamon
•  1 teaspoon allspice
•  1 1/4 cups granulated sugar (could just do 1 c, especially if using vanilla yogurt)
•  2 large eggs
•  1/4 cup plain yogurt
•  1 tablespoon fresh lemon juice or more plain yogurt
•  6 tablespoons butter, melted (do half oil)

INSTRUCTIONS

1. Preheat the oven to 350 degrees  Generously coat a 9X5-inch loaf pan with cooking spray and put a little wax paper on bottom of pan.
2.  Shred the zucchini. Place in a clean kitchen towel, wrap the towel, and wring the ends (like a an old-fashioned candy wrapper) to squeeze out some of the excess water. You should have about 1 1/2 cups of  zucchini. Set it aside.
3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice, and butter until combined.
4. Gently fold the yogurt mixture and zucchini into the dry ingredients, using a rubber spatula to fold the ingredients together until just combined - don't overmix! Transfer the batter to the prepared pan.
5. Bake until golden brown and a thin knife or skewer inserted in the center comes out clean or with a few moist crumbs attached, 45-60 minutes. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.

**I normally double this and bake into 3 loaves.  Bake about 40 min.

From Mel's