Fruity Zucchini Bread

Directions

Preheat oven to 375℉ (190℃). Generously coat 9 by 5-inch loaf pan with cooking spray.

Shred and squeeze as much moisture out of the zucchini as possible (wring in a clean tea towel for best results).

Whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl.

Whisk sugar, yogurt, eggs, lemon juice, and butter in another bowl until combined.

Fold the yogurt mixture, zucchini, and dried fruit into flour mixture using spatula until just combined. Do not over mix or the bread will be less fluffy.

Transfer batter to the prepared pan.

Bake until golden brown and skewer inserted in center comes out clean, 45 to 55 minutes.

Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour.

Bread will keep, wrapped in cling film for up to 3 days at room temperature, 1 week in the refrigerator.