Preparation

• Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Generously coat a 9X5-inch loaf pan with cooking spray or cooking spray with flour.
• Chop the ends off the zucchini and finely shred the zucchini. Place the shredded zucchini in a clean kitchen towel, wrap the towel, and wring the ends to squeeze out all the excess water. Set 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 until just combined. 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, about 45-60 minutes. 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.