Classic Zucchini Bread Spiced (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1 teaspoon cinnamon
05 -
1 teaspoon allspice
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
1 pound zucchini
08 -
1 1/4 cups sugar (divided)
09 -
6 tablespoons unsalted butter, melted and cooled
10 -
2 large eggs, slightly beaten
11 -
1/4 cup plain Greek yogurt
12 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Wash the zucchini and cut off both ends. Shred the zucchini using a food processor or grater. For larger zucchini, cut in half lengthwise and scoop out the seeds prior to grating.
02 -
Mix 2 tablespoons of the sugar with the grated zucchini. Place a clean kitchen towel inside a colander, add the zucchini, and set it in the sink or over a bowl to drain for 30 minutes. After draining, squeeze the towel to remove any remaining liquid from the zucchini.
03 -
Preheat the oven to 350°F (175°C) while the zucchini is draining. Prepare a 9x5-inch loaf pan by lining it with parchment paper or greasing it generously.
04 -
In a large bowl, whisk together the remaining sugar, melted butter, eggs, Greek yogurt, and lemon juice until well combined.
05 -
Add the flour, baking soda, baking powder, cinnamon, allspice, and salt to the wet ingredients and mix until nearly combined (about 75%). Gently fold in the drained zucchini, being careful not to overmix.
06 -
Transfer the batter to the prepared loaf pan. Bake for 40-50 minutes, or until the bread is golden brown and a skewer inserted in the center comes out clean. Cover the top lightly with foil if it begins to over-brown.
07 -
Let the loaf cool in the pan for 10 minutes before transferring it onto a wire rack. Allow it to cool completely for about 1 hour.
# Notes:
01 -
For high altitude adjustments, add 2 extra tablespoons of all-purpose flour and reduce the baking soda to 1/2 teaspoon.