The Best Zucchini Bread
"Note: 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. Also, if you have overly large zucchini, cut them in half lengthwise first, scoop out the seeds, and then shred. Finally, I am sometimes short a few ounces of zucchini and I throw in enough shredded carrots to make up the difference – delicious!..."
INGREDIENTS
•
1 pound zucchini (you’ll end up with about 1 to 1 1/2 cups of zucchini once it has been shredded and wrung through a towel to rid of excess liquid)
•
2 cups flour
•
1 teaspoon baking powder
•
1 teaspoon baking soda
•
1 teaspoon salt
•
1 teaspoon ground cinnamon
•
1 teaspoon allspice
•
1 1/2 cups granulated sugar
•
2 large eggs
•
1/4 cup plain yogurt (not fat-free)
•
1 tablespoon fresh lemon juice or sour cream
•
6 tablespoons butter, melted
ADVERTISEMENT