Here you go! All three recipes below...
Zucchini Bread
Makes one 9-inch loaf
Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.
1 pound zucchini
2 cups 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 sugar
1/4 cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter , melted and cooled
1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.
2. 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.
3. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just combined. Transfer batter to prepared pan.
4. 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.)
Fruity Zucchini Bread
Makes one 9-inch loaf
Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.
1 pound zucchini
2 cups 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 sugar
1/4 cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter , melted and cooled
3/4 cup golden raisins or chopped dried apricots
1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.
2. 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.
3. Gently fold yogurt mixture, zucchini, and dried fruit into flour mixture using spatula until just combined. Transfer batter to prepared pan.
4. 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.)
Nutty Zucchini Bread
Makes one 9-inch loaf
Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.
1 pound zucchini
2 cups 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 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
1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.
2. 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.
3. Gently fold yogurt mixture, zucchini, and nuts into flour mixture using spatula until just combined. Transfer batter to prepared pan.
4. 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.)