Lemon Zucchini Bread

Directions

1. 1
   Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. 2
   Shred the zucchini on the large holes of a box grater and drain by squeezing the zucchini between several layers of paper towels.
3. 3
   In a large bowl, combine the flour, baking soda, baking powder and salt. Whisk until fully incorporated. Set aside.
4. 4
   Whisk together the sugar, yogurt, eggs, lemon juice and melted butter in a 2-cup glass measure until combined. Set aside.
5. 5
   Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula.
6. 6
   Bake until the loaf is golden brown and a skewer inserted in the center comes out clean, 55 to 60 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least one hour before serving. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.).