I found this new recipe for zucchini bread that we love. The recipe came from Cook'sCountry.com. Here it is.
1 pound zucchini (about 2 cups shredded)
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp salt
1 1/2 cups sugar
1/4 plain yogurt
2 eggs
1 Tablepoon lemon juice and 6 Tablespoons unsalted butter, melted and cooled.
1.Heat oven to 375 degrees. Generously coat 9 x 5 loaf pan with cooking spray.
2. Shred 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.
3. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just combined. Transfer to pan.
4. Bake until golden brown and skewer inserted 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 plastic and stored at room temperature for 3 days.)
I like that this bread does not contain a cup of oil that my other recipe calls for.
