• 4 oz. zucchini, shredded on the large holes of a box grater
• 1/2 cup flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. cinnamon
• 1/4 tsp. allspice
• 1/8 tsp. salt
• 1/2 cup sugar
• 1 large egg
• 1 tbsp. unsalted butter, melted and cooled
• 1 tbsp. plain low-fat yogurt
• 1 tsp. lemon juice
• 1/4 cup pecans or walnuts, toasted and coarsely chopped

Preheat the oven to 350 degrees.  Grease a 5-1/2-inch x 3-inch loaf pan.

Shred the zucchini and remove the moisture from the zucchini by squeezing it in several layers of scott towels until dry.  This is very important as you want the bread to be moist but not gummy.

Combine the dry ingredients in one bowl.  In a separate bowl whisk the sugar, egg, butter, yogurt and lemon juice together until smooth.  Gently fold the zucchini and liquid mixture into the dry ingredients.  Fold in the pecans or walnuts.

Bake until golden brown and toothpick inserted into center comes out clean, 35 to 45 minutes, rotating pan halfway through baking.

Let bread cool for 10 minutes in the pan; remove and let cool completely on rack for about 1 hour.