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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 2 small zucchini, shredded
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 6 tablespoons butter, melted and cooled
- 2 large eggs
- 1/4 cup plain yogurt
- 1 tablespoon fresh lemon juice (try adding a little of the zest)
Method
- Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
- Shred the zucchini on the large holes of a box grater and drain by squeezing the zucchini between several layers of paper towels.
- In a large bowl, combine the flour, baking soda, baking powder and salt. Whisk until fully incorporated. Set aside.
- Whisk together the sugar, yogurt, eggs, lemon juice and melted butter in a 2-cup glass measure until combined. Set aside.
- Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula.
- Bake until the loaf is golden brown and a skewer inserted in the center comes out clean, 55 to 60 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least one hour before serving. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.).
