The Best Zucchini Bread

printed from melskitchencafe.com

*Note: the recipe calls for a 9-inch by 5-inch sized loaf pan but I've also made this successfully in an 8 1/2-inch by 4 1/2-inch loaf pan - the loaf doesn't dome as well as it does in the larger pan since the batter fills up the pan more, but it still bakes up deliciously. Also, if you have overly large zucchini, cut them in half lengthwise first, scoop out the seeds, and then shred. Finally, I am sometimes short a few ounces of zucchini and I throw in enough shredded carrots to make up the difference - delicious!

*Makes one loaf of bread

1 pound zucchini (you'll end up with about 1 to 1 1/2 cups of zucchini once it has been shredded and wrung through a towel to rid of excess liquid)

2 cups of flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon allspice

1 1/2 cups granulated sugar

2 large eggs

1/4 cup plain yogurt (not fat-free)

1 tablespoon fresh lemon juice or sour cream

6 tablespoons butter, melted

Adjust an oven rack to middle position and preheat the oven to 375 degrees. Generously coat a 9-inch by 5-inch loaf pan with cooking spray (I use Baker's Joy spray with flour for a great, easy release - you may want to grease and flour just to be safe).

Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini, peel and all. Place the shredded zucchini in a clean kitchen towel, wrap the towel, and wring the ends (like a an old-fashioned candy wrapper) to squeeze out all the excess water. You should have about 1 to 1 1/2 cups of dry zucchini. Set the zucchini aside.

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 or sour cream, and butter until combined.

Gently fold the yogurt mixture and zucchini into the flour mixture, using a rubber spatula to fold the ingredients together until just combined. Transfer the batter to the prepared pan. Bake until golden brown and a think knife or skewer inserted in the center comes out with a few crumbs attached, 45-55 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.