Zucchini Bread
Cook’s Illustrated

1 pound zucchini, ends trimmed
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp kosher salt
1 1/2 cups sugar
1/4 cup plain yogurt
2 large eggs, lightly beaten
1 Tbsp lemon juice
6 Tbsp (3/4 stick) unsalted butter, melted and cooled

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

Shred and squeeze zucchini to remove excess liquid. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt together in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and melted butter together in medium bowl until combined.

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

Bake until loaf is golden brown and skewer inserted in center comes out with few crumbs attached, 45 to 55 minutes. Cool in pan for 10 minutes, then turn out onto wire rack to cool at least 1 hour before serving. (Zucchini bread can be wrapped in plastic and stored at room temperature for up to 3 days).

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