Our Favorite Zucchini Bread

This is our favorite zucchini bread recipe, I prefer to make it in mini loaves.  Adapted from:  Mel's Kitchen Cafe.

INGREDIENTS
 1 pound zucchini (you’ll end up with about 1 to 1 1/2 cups of zucchini after shredding and wringing dry)
 2 cups (10 ounces) flour (see note)
 1 teaspoon baking powder
 1 teaspoon baking soda
 1 teaspoon salt
 1 teaspoon ground cinnamon
 1 teaspoon allspice (allspice is best, but you can sub pumpkin pie spice or Chinese 5 spice instead)
 1 cup granulated sugar
 2 large eggs
 1/4 cup plain yogurt (not fat free, can sub sour cream)
 1 tablespoon sour cream or more yogurt
 6 tablespoons (3 ounces) butter, melted

INSTRUCTIONS
Adjust an oven rack to the middle position and preheat the oven to 350-355 degrees. Generously coat a 9X5-inch loaf pan with cooking spray or a mini loaf pan.

Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini, peel and all. Place the shredded zucchini in a clean kitchen towel (or nut milk bag), wrap the towel, and wring the ends to squeeze out all the excess water over the sink. You should have about 1 1/2 cups of dry zucchini. Set the zucchini aside.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt.

In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice or sour cream, and butter until combined.

Gently fold the yogurt mixture and zucchini into the dry ingredients, using a rubber spatula to fold the ingredients together until just combined - don't overmix!

Transfer the batter to the prepared pan.  Bake until golden brown and a thin knife or skewer inserted in the center comes out clean or with a few moist crumbs attached, 45-60 minutes for a 9x5 loaf pan, 18-22 minutes for a mini loaf pan. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.

NOTES
Loaf Pans: the recipe calls for a 9-inch by 5-inch sized loaf pan but also works in an 8 1/2-inch by 4 1/2-inch loaf pan. This recipe is also great in mini loaf pans or even muffins.  Also, if you have overly large zucchini, cut them in half lengthwise first, scoop out the seeds, and then shred. If you don't have enough zucchini you can sub in shredded carrots to make up the difference.

Whole Wheat Flour: I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); it is a bit more dense with 100% whole wheat flour but still nutty and hearty and delicious.