Fruity Zucchini Bread

• 1 pound zucchini
• 2 cups flour, unbleached all-purpose
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon ground
• 1 teaspoon allspice ground
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1/4 cup yogurt, plain
• 2 large eggs
• 1 tablespoon lemon juice
• 6 tablespoons butter, unsalted melted and cooled
• 3/4 cup apricots, dried or golden raisins

1. Preheat oven to 375F (190C).
2. Generously coat 9 by 5-inch loaf pan with cooking spray.
3. Shred and squeeze as much moisture out of the zucchini as possible (wring in a clean tea towel for best results).
4. Whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl.
5. Whisk sugar, yogurt, eggs, lemon juice, and butter in another bowl until combined.
6. Fold the yogurt mixture, zucchini, and dried fruit into flour mixture using spatula until just combined.
7. Do not over mix or the bread will be less fluffy.
8. Transfer batter to the prepared pan.
9. Bake until golden brown and skewer inserted in center comes out clean, 45 to 55 minutes.
10. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour.
11. Bread will keep, wrapped in cling film for up to 3 days at room temperature, 1 week in the refrigerator.

zucchini, flour, baking soda, baking powder, cinnamon ground, ground, salt, sugar, yogurt, eggs, lemon juice, butter, golden raisins

Taken from recipeland.com/recipe/v/fruity-zucchini-bread-53821 (may not work)