Zucchini Bread

You may have already blown thru your abundance of zucchini this summer.  I know my personal supply is done, but the farm stand down the street still has zucchini. And I'm sure everyone has their favorite zucchini bread recipe.  Here's mine!

I started with a two beautiful green and yellow zucchini, equaling about a pound.  That's why the flecks of yummy zucchini goodness in the photos are yellow.  Plus it gives it a homey autumn-y feel.

Zucchini Bread

1 lb. zucchini
2 c. flour
1 t. baking soda
1 t. baking powder
1-1/2 t. cinnamon
1 t. nutmeg
1/4 t. allspice
1/2 t. salt
1-1/2 c. sugar
1/4 c. plain yogurt
2 eggs
1 T. lemon juice
6 T. melted, cooled butter

Pre-heat oven to 375°.  Spray 9x5 inch loaf pan.

Shred zucchini on large holes on box grater.  Squeeze as dry as you can.

Whisk flour, baking soda, baking powder, spices, and salt in a large bowl.  Whisk sugar, yogurt, eggs, lemon juice, and butter in a separate bowl.  Add wet ingredients and zucchini to dry ingredients and fold gently to combine.

Pour into loaf pan and bake for 45-55 minutes, or until toothpick comes out with a few crumbs.  Cool on wire rack for 10 minutes, then remove from pan and continue to cool.

Adapted from Cooks Country

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