Spiced Zucchini Nut Loaf

1. Preheat Oven and Prepare Pan

Preheat your oven to 350°F and place the oven rack in the middle position. Grease an 8½ by 4½-inch loaf pan thoroughly.

2. Shred and Press Zucchini

Trim the ends of two zucchini and shred them using a coarse grater. Place the shredded zucchini between paper towels and press firmly to remove excess moisture.

3. Mix Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of ground allspice, and 0.5 teaspoons of salt.

4. Mix Wet Ingredients

In a medium bowl, whisk 1.5 cups of sugar, 6 tablespoons of melted and cooled unsalted butter, 2 large eggs, 0.25 cups of plain whole-milk yogurt, and 1 tablespoon of lemon juice until the mixture is smooth and well-combined.

5. Combine Mixtures and Add Nuts

Gently fold the shredded zucchini into the flour mixture using a rubber spatula. Once the zucchini is evenly distributed, fold in 0.5 cups of toasted and coarsely chopped pecans or walnuts.

6. Bake the Loaf

Pour the batter into the greased loaf pan, spreading it evenly. Place the pan in the preheated oven and bake for about 1 hour, rotating the pan halfway through. The loaf is ready when a toothpick inserted into the center comes out clean with a few crumbs attached.

7. Cool the Loaf

Allow the loaf to cool in the pan for 10 minutes. Then, turn the loaf out onto a wire rack to cool completely.