Cook's Zucchini Bread

I didn't try very many different zucchini recipes this year.  I made my zucchini cookies and I made these zucchini muffins about 5 or 6 times and then I made this bread.  I usually try all kinds of recipes, but I just got stuck on the same ones this year.  I had picked up a Cook's Illustrated magazine at Costco a month or two ago and this bread was the 1st recipe I tried out of it.  I also saw this recipe on a few different sites, including Mel's Kitchen Cafe, that claim this recipe is the BEST. 

 It is definitely different than any zucchini bread I had tried before - you have to drain the zucchini and you add yogurt?  I experimented a lot with yogurt this year.  It is so much healthier than other ingredients and I had great results!  I also had to purchase my first bottle of allspice.  I hadn't ever baked with it before this and I'm not sure what I think of it?  Does it have a strong clove flavor?  Or is it just me?  Next time I make this bread, I think I will omit the allspice.  Other than that, this bread was really good.  I even liked it better the 2nd day than the 1st day. 

Cook's Illustrated Zucchini Bread

adapted from: Cook's Illustrated
(Printable Recipe)

2 c. (10 oz.) all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. ground allspice

1/2 tsp. table salt

1 1/2 c. (10 1/2 oz.) sugar

1/4 c. plain yogurt

2 large eggs

6 Tbl. unsalted butter, melted and cooled

1 Tbl. juice from 1 lemon

1 Lb. zucchini, shredded and drained*

*Grate zucchini, peel and all.  Place grated zucchini in a clean dish towel and then wring out as much liquid as possible.

Preheat oven to 375 degrees.  Generously coat a 9x5 inch loaf pan with nonstick cooking spray.  Whisk flour, baking soda, baking powder, cinnamon, allspice and salt in large bowl.  Whisk sugar, yogurt, eggs, butter and lemon juice in medium bowl until combined.  Using a spatula, gently fold yogurt mixture and grated zucchini into flour mixture until just combined.  Transfer batter to prepared pan.  Bake until golden brown and a skewer inserted in center comes out clean with few crumbs attached, 45-55 minutes.  Cool for 10 minutes, then turn out onto wire rack to cool for at least 1 hour.  Makes one 9-inch loaf.