Name: Zucchini Bread
Yield: Serves 10 (Makes one 9-inch loaf)
Ingredients: 1 pound (454 grams) zucchini; 2 cups (10 ounces/283 grams) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1/2 teaspoon table salt; 1 1/2 cups (10½ ounces/298 grams) sugar; 1/4 cup plain yogurt; 2 large eggs; 1 tablespoon lemon juice; 6 tablespoons unsalted butter, melted and cooled

Why This Recipe Works

While carrot cake and banana bread recipes are usually pretty good, zucchini bread starts with two big deficits: Zucchini, by its nature, is very bland and very watery. Zucchini is more than ninety-five percent water, so the first step was to remove as much moisture as possible. We grated the zucchini on the coarse holes of a box grater and then placed the shreds in a dish towel and squeezed them like a sponge to wring out as much liquid as we could. We had solved the moisture problem, so it was time to move on to the flavor. Many recipes call for oil, but we found that using a little butter made for a much tastier loaf. Low-fat yogurt added tangy flavor and a little lemon juice provided a citrusy zip. Many recipes go a little too far with spices, so we stuck with the simple combination of cinnamon and allspice to round out the flavors.

Before You Begin

Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.

Following photos, shred and squeeze zucchini. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined.

Gently fold yogurt mixture and zucchini into flour mixture using spatula until just combined. Transfer batter to prepared pan.

Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)