Shelly's Recipe

FRUITY ZUCCHINI BREAD

Category: Quick Breads

1 lb zucchini cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp table salt
1 1/2 cups sugar
1/4 cup plain yogurt
2 large eggs
1 tbsp lemon juice
6 tbsp unsalted butter, melted and cooled
3/4 cup golden raisins or chopped dried apricots

Adjust oven rack to middle position and heat oven to 37Generously coat 9 by 5-inch loaf pan with cooking spray.

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.

Gently fold yogurt mixture, zucchini, and dried fruit into flour mixture using spatula until just combined. Transfer batter to prepared pan.

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.)