Zucchini Bread

This is, by far, my favorite Zucchini Bread recipe ever. It's moist, full of LOTS of zucchini, and includes yogurt as a moistener instead of oil like most others. I LOVE it.

I sometimes add chocolate chips to the recipe, but this particular occasion, I wanted it plain, simple, and with as little calories as possible!

Zucchini Bread
from The America's Test Kitchen Family Baking Book

Ingredients:
2 zucchini (1 pound) ends trimmed
1 1/2 cups sugar
6 tablespoons melted unsalted butter (3/4 stick), cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/2 cup pecans or walnuts, toasted and chopped coarse (optional)

Directions:

1. Preheat the oven to 375 degrees. Generously coat a 9×5 loaf pan with oil spray.
2. Shred the zucchini on the large holes of a box grater. Squeeze the zucchini between layers of paper towel or a clean dishcloth. Whisk the sugar, melted butter, eggs, yogurt and lemon juice together in a large bowl.
3. Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a separate large bowl. Gently fold the zucchini and the yogurt mixture into the flour mixture with a rubber spatula until just combined. Do not over mix. Fold in nuts (if using).
4. Scrape the batter into the prepared pan and smooth the surface. Bake until golden brown and a wooden toothpick inserted into the center comes out with just a few crumbs attached, 55 to 60 minutes.
5. Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.