Zucchini Bread

Name: Zucchini Bread
Yield: Serves 10 (Makes one 9-inch loaf)
Ingredients: 1 pound, zucchini; 2 cups (10 ounces), 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), sugar; 1/4 cup, plain yogurt; 2 , large eggs; 1 tablespoon, lemon juice; 6 tablespoons, unsalted butter, melted and cooled

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Appears in Cook's Country August/September 2005

Desserts or Baked Goods

Vegetables

Quick Breads

SERVES10 (Makes one 9-inch loaf)

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 ...

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