1poundzucchini, you’ll end up with about 1 to 1 1/2 cups of zucchini after shredding and wringing dry
2cups(284g)flour (see note)
1teaspoonbaking powder
1teaspoonbaking soda
¾teaspoonsalt
1teaspoonground cinnamon
1teaspoonallspice
1 ½cups(318g)granulated sugar (see note)
2large eggs
¼cupplain yogurt, not fat-free
1tablespoonfresh lemon juice or sour cream (see note)
6tablespoons(85g)salted butter, melted
Instructions
Adjust an oven rack to the middle position and preheat the oven to 350 degrees (original instructions were for 375 degrees). Generously coat a 9X5-inch loaf pan with cooking spray or cooking spray with flour.
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 (or nut milk bag), 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 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 dry ingredients, using a rubber spatula to fold the ingredients together until just combined - don't overmix! Transfer the batter to the prepared pan.
Bake until golden brown and a thin knife or skewer inserted in the center comes out clean or with a few moist crumbs attached, 45-60 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.
Notes
Loaf Pans: 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. Whole Wheat Flour: I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); it is a bit more dense with 100% whole wheat flour but still nutty and hearty and delicious. Sugar: you can decrease to 1 cup of sugar if you want a less sweet version of this bread.Adaptations: after years of making this recipe, most often these days, I omit the lemon juice and increase the yogurt to 5 tablespoons OR if I don't have yogurt, I use sour cream in place of the yogurt for equally delicious results. The original recipe calls for 1 teaspoon salt, but I usually decrease per the updated recipe because the salted butter adds saltiness.