Zucchini Bread

Makes (1) 9" loaf

Ingredients:

2 zucchini (1 lb), ends trimmed

1 1/2 cups sugar

6 tbp butter, melted 7 uncooled (can be salted or unsalted)

2 large eggs, lightly beaten

1/4 cup vanilla yogurt

1 tbp lemon juice (I used limes)

1 cup white flour

1 cup wheat flour (you can use all white or wheat flour, your preference)

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/2 pecans or walnuts, toasted & chopped coarse (optional)

Preheat oven to 375 F, and coat a 9x5 loaf pan with vegetable oil spray

Shred the zucchini, and squeeze between several layers of paper towels to absorb excess moisture.

Whisk sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl

Whisk the flour, baking soda, baking powder, cinnamon, & salt in a separate large bowl

Gently fold the zucchini and the yogurt mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. Fold in the nuts

Scrape batter into loaf pan and smooth the surface. Bake until golden brown, and a toothpick inserted into the center comes out with just a few crumbs attached, about 55-60 minutes.

Let loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

Yum!

*The wheat flour is very absorbent, so it will "drink" up more of the zucchini juices better than regular white flour.