Lemon Zucchini Bread

I heard food.com was just begging for, yet, another zucchini bread recipe. This one's from Cook's Illustrated and, as hard as I tried to find it here (almost 900 zucchini bread recipes), it hasn't been posted. Oh, it's healthy because it's got zucchini in it. Now go make it!!! ;-)

• Ready In: 1 hr 20 mins
• Yields: 1 loaf

Ingredients

• 2  small zucchini, shredded
• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1 1⁄2 cups sugar
• 6  tablespoons butter, melted and cooled
• 2  large eggs
• 1⁄4 cup plain yogurt
• 1  tablespoon fresh lemon juice (try adding a little of the zest)

Directions

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. Shred the zucchini on the large holes of a box grater and drain by squeezing the zucchini between several layers of paper towels.
3. In a large bowl, combine the flour, baking soda, baking powder and salt. Whisk until fully incorporated. Set aside.
4. Whisk together the sugar, yogurt, eggs, lemon juice and melted butter in a 2-cup glass measure until combined. Set aside.
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. 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.).