If you are growing zucchini in your garden or have a CSA farm share, now is the time of the summer where you start finding creative ways to use zucchini. It is always so plentiful this time of year and it’s hard to keep up with it all. But one of my favorite ways to use zucchini is easy and so yummy! This Zucchini Bread recipe is adapted from The America’s Test Kitchen Family Cookbook. It’s my favorite zucchini bread recipe  – the top gets a chewy crust and the inside is soft and delicious. And even my picky boys who won’t eat zucchini on its own with gobble this bread down. It’s a fun way to get their vegetables in!

Zucchini Bread
from The America’s Test Kitchen Family Cookbook

2 zucchini (1 pound) ends trimmed
1 1/2 cups sugar
6 tablespoons melted unsalted butter (3/4 stick), cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt (I use non-fat Greek yogurt)
1 tablespoon fresh lemon juice
2 cups all-purpose flour (here’s a place you can substitute 1 cup of white whole wheat flour for one of the cups of flour without there being a big difference)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/2 cup pecans or walnuts, toasted and chopped coarse (optional)
3/4 cup golden raisins or dried cranberries (optional)

• Preheat the oven to 375 degrees. Generously coat a 9×5 loaf pan with oil spray.
• Shred the zucchini on the large holes of a box grater. Squeeze the zucchini between layers of paper towel or a clean dishcloth. (note: this is key to keep the batter from getting too moist). Whisk the sugar, melted butter, eggs, yogurt and lemon juice together in a large bowl.
• Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a separate large bowl. Gently fold the zucchini, raisins or cranberries (if using) and the yogurt mixture into the flour mixture with a rubber spatula until just combined. Do not over mix. Fold in nuts (if using).
• Scrape the batter into the prepared pan and smooth the surface. Bake until golden brown and a wooden toothpick inserted into the center comes out with just a few crumbs attached, 55 to 60 minutes.
• Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.