Zucchini Bread

Bake 375
40 – 45 min
Makes 2 smaller loaves

2 Large Zucchini – Seeds removed, 
Grated and squeeze all the juice out.
( Use the large holes on a box grater,
if you do not have a food processor. )
Wrap the grated zucchini in a paper towel,
and put in a ziplock in the fridge
for a couple of hours, or over-night.
This is to take out more moisture.

Flour mixture:
Whisk:
2 Cups All-Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1 tsp Allspice
1/2 tsp Salt

Yogurt Mixture:
Whisk:
1 1/2 cups Sugar
6 Tbl Butter ( cooled )
1/4 cup Plain yogurt
1 Tbl Fresh Lemon Juice

Gently fold 2 cups shredded Zucchini and the
Yogurt mixture, into the Flour mixture.
Add 1/2 cup chopped pecans or walnuts ( optional )
Spray loaf pans.
Bake.

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