Name: Nutty Zucchini Bread
Total time: PLACEHOLDER
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

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 ingredients separately, and then gently folded them together until just combined—too much mixing can cause the bread to become tough and dense. Finally, we limited the spices to just cinnamon and allspice to allow the zucchini’s flavor to come through.

Before You Begin

Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.

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.

Gently fold yogurt mixture, zucchini, and nuts 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.)