How to make it

  • Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 9 by 5-inch loaf pan with vegetable oil spray.
  • Shred the zucchini on the large holes of a box grater. Squeeze the zucchini between several layers of paper towel to absorb excess moisture.
  • Whisk the sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl.
  • Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a separate large bowl.
  • Gently fold the zucchini and the yogurt mixture into the flour mixture with a rubber spatula until just combined. Do not overmix! Fold in the nuts.
  • Scrape the batter into the prepared pan and smooth the surface.
  • Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, 55 to 60 minutes, rotating the pan halfway through baking.
  • Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to 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.)
  • *To toast nuts: Spread the nuts on a small baking sheet and toast at 350* F. until fragrant, 5 to 7 minutes, shaking the baking sheet every few minutes so as not to burn.
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Zucchini Bread Slice   Close

Reviews & Comments 1

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    " It was excellent "
    chacha ate it and said...
    Great zucchini bread recipe. I happen to love squash of any type and I was looking for a zucchini bread recipe when I found yours. Thanks so much for posting the recipe and the pics to go along with it.
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