Lemon Zucchini Bread

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

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)

Recipe

• 1 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.
• 2 shred the zucchini on the large holes of a box grater and drain by squeezing the zucchini between several layers of paper towels.
• 3 in a large bowl, combine the flour, baking soda, baking powder and salt. whisk until fully incorporated. set aside.
• 4 whisk together the sugar, yogurt, eggs, lemon juice and melted butter in a 2-cup glass measure until combined. set aside.
• 5 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.
• 6 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.).