Bread, cake - a matter of sematics when it comes to this recipe.  Whatever erases the guilt when making it!  My kids think this is the only reason we grow zucchini.  This recipe is from the Test Kitchen cookbook with a few changes.


2 1/2 c shredded zucchini, left to drain in a colander (around 2 small or 1 large zucchini)
1 1/2 c sugar
6 Tbsp butter (3/4 stick), melted and cooled
2 large eggs
1/4 c plain yogurt or sour cream or Greek yogurt
1 Tbsp fresh lemon juice
2 c all-purpose flour (you can do 1/2 whole wheat flour but you will taste the difference)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1/2 tsp salt
1/2 c mini-chocolate chips or chopped walnuts

1. Heat oven to 375 degrees.  Coat a 9 x 5 inch loaf pan with oil spray, place a piece a parchment paper on the bottom of the pan and spray with oil again.  Take your finger or a towel and wipe off the spray around the top one inch of the pan.
2. Make sure your shredded zucchini has had time to get rid of any excess liquid.  Squeeze it out if needed.  You want 2 1/2 c dry shredded zucchini.
3. Whisk the sugar, butter, eggs, yogurt and lemon juice together in a small bowl.
4. In a larger bowl mix the flour, baking soda, baking powder, cinnamon, allspice and salt and either chocolate chips or nuts together.  Fold in the zucchini and the yogurt mixture with a rubber spatula until just combined.
5. Pour batter into pan and bake until golden brown about 55 to 60 minutes.
6. Cool in pan for 10-15 minutes and then take bread out of pan, peel of parchment paper and let it cool for at least one hour before cutting.