Nutty Zucchini Bread

Name: Nutty Zucchini Bread
Yield: Serves 8
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; 1/2 cup, sliced almonds, toasted; 1/2 cup, toasted and chopped pistachios

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Appears in Cook's Country August/September 2005

Desserts or Baked Goods

Quick Breads

Most zucchini bread just doesn't taste very good. We developed zucchini bread with rich flavor and a moist-not soggy-texture that we couldn't wait to eat.

SERVES8

WHY THIS RECIPE WORKS

We wanted our Nutty Zucchini Bread recipe to boast a rich flavor and a moist—not soggy—texture. We grated the zucchini on a box grater, then wrung it out in a clean dishtowel to expel much of its moisture. We combined the dry and wet ingred...

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