Zucchini Bread

This is Michael's favorite. The smell of this baking is divine.

Makes one 9-inch loaf

If using a large zucchini, cut in half length-wise and scoop out the seeds with a spoon before shredding. By wringing the zucchini, you’ll lose the gummy, sticky texture of most zucchini breads.

1 pound zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon salt
1 ½ cups sugar
¼ cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter, melted and cooled

1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9
by 5-inch loaf pan with cooking spray.

2. Shred zucchini using the coarse holes on a box grater. Place the grated zucchini 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 a bowl until combined.

3. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just
combined. Transfer batter to prepared pan.

4. 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.)