MAKES 1 LOAF
Small zucchini have smaller, drier seeds than large zucchini and are preferred in this recipe. If you are using a large zucchini, cut it in half lengthwise and use a spoon to scrape out and discard the seeds before shredding. Click here for information on toasting nuts. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe. See the sidebar that follows the recipe.
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1 |
pound zucchini, ends trimmed, cut into 1-inch pieces |
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¾ |
cup (5¼ ounces) sugar |
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2 |
cups (10 ounces) all-purpose flour |
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1 |
teaspoon baking soda |
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1 |
teaspoon baking powder |
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½ |
teaspoon salt |
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¼ |
cup plain whole-milk or low-fat yogurt |
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2 |
large eggs, lightly beaten |
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1 |
tablespoon lemon juice |
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6 |
tablespoons unsalted butter, melted and cooled |
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½ |
cup pecans or walnuts, toasted and chopped coarse |
1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 8½ by 4½-inch loaf pan.
2. Pulse zucchini and 2 tablespoons sugar in food processor until zucchini is coarsely shredded, about 15 pulses. Transfer mixture to fine-mesh strainer set at least 2 inches over bowl and allow to drain for 30 minutes. (Alternatively, halve zucchini, shred it on large holes of box grater, toss with 2 tablespoons sugar, and drain.)
3. Whisk flour, baking soda, baking powder, and salt until combined. Set aside.
4. Whisk together remaining ½ cup plus 2 tablespoons sugar, yogurt, eggs, lemon juice, and melted butter in 2-cup glass measure until combined. Set aside.
5. Squeeze shredded zucchini between several layers of paper towels to absorb excess moisture. Stir zucchini, yogurt mixture, and nuts into flour mixture until just moistened.
6. Scrape batter into prepared pan and smooth top. Bake until golden brown and toothpick inserted in center of loaf comes out with few crumbs attached, 55 minutes to 1 hour, rotating loaf pan halfway through baking.
7. Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.