Moist Zucchini Bread

We do not have our own garden in Moscow, but we were given some zucchini from some friends who had an over-abundant supply. Zucchini bread is the first thing that came to mind of something that I should make with this yummy vegetable. This recipe is adapted from Mel’s Kitchen Cafe.


Yields one loaf


  • 1 pound zucchini (1 to 1 1/2 cups shredded and squeezed dry)
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1/4 cup plain yogurt (not fat-free)
  • 1 tablespoon lemon juice
  • 6 tablespoons butter, melted


  1. Preheat oven to 375 degrees F (190 C).  Generously grease and flour and 9 inch by 5 inch loaf pan.
  2. Cut off the ends of the zucchini and finely shred with the peel on.  (If it is a large zucchini, cut in half and scoop out the seeds with a spoon before shredding.)  Place the shredded zucchini in a clean kitchen tea towel and wring out the zucchini, to squeeze out its water. Set aside
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and allspice.  In a smaller bowl, whisk together the sugar, eggs, yogurt, lemon juice and butter until combined.
  4. Gently fold the wet mixture and the zucchini into the flour mixture using a spatula until just combined.  Pour the batter into prepared pan.
  5. Bake until nicely browned and a toothpick comes out with a few crumbs attached, about 45-55 minutes.  Cool for 10 minutes, then turn out to cool for at least an hour. Store covered.



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