Cook's Zucchini Bread

adapted from: Cook's Illustrated


2 c. (10 oz.) all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. ground allspice

1/2 tsp. table salt

1 1/2 c. (10 1/2 oz.) sugar

1/4 c. plain yogurt

2 large eggs

6 Tbl. unsalted butter, melted and cooled

1 Tbl. juice from 1 lemon

1 Lb. zucchini, shredded and drained*


*Grate zucchini, peel and all.  Place grated zucchini in a clean dish towel and then wring out as much liquid as possible.


Preheat oven to 375 degrees.  Generously coat a 9x5 inch loaf pan with nonstick cooking spray.  Whisk flour, baking soda, baking powder, cinnamon, allspice and salt in large bowl.  Whisk sugar, yogurt, eggs, butter and lemon juice in medium bowl until combined.  Using a spatula, gently fold yogurt mixture and grated zucchini into flour mixture until just combined.  Transfer batter to prepared pan.  Bake until golden brown and a skewer inserted in center comes out clean with few crumbs attached, 45-55 minutes.  Cool for 10 minutes, then turn out onto wire rack to cool for at least 1 hour.  Makes one 9-inch loaf.  

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