Zucchini Bread

This year I've grown my first successful garden. Since I moved to the country I planned on planting extra because I thought I'd be in constant battle with the wildlife. So far, my garden has been untouched! Now I have abundant zucchini and squash. I've been eating it almost everyday on a pizza, fajitas, stir fry, on the grill, and I still have left overs. I've failed at making zucchini bread in the past, but I thought I'd try again, it's not like I don't have enough zucchini!

Ingredients:

3 cups shredded zucchini

3 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1 tsp allspice

1/2 cup packed brown sugar

1/2 cup white sugar

3 eggs

1/4 cup plain yogurt

1 Tbsp lemon juice

1 cup vegetable oil

2 tsp vanilla

Makes two loaves.

Recipe:

Preheat the oven to 350 degrees F. Spray and flour two loaf pans. Shred the zucchini and place in a towel to wring out the excess liquid. I left the skin on and used a food processor for shredding it. It was so much faster.

Whisk together the dry ingredients. Mix the wet ingredients in a separate bowl and add the shredded zucchini. Combine the two mixtures. Divide the batter between the two loaf pans and bake for 45-60 minutes until the bread is golden brown and a knife inserted comes out clean.