Makes one 9-inch loaf
2 Cups ( 10 ounces) unbleached all-purpose flour, plus more for dusting the pan
1 pound zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded if using large zucchini, each half cut into 1-inch pieces.
3/4 Cup ( 5 1/4 ounces ) sugar
1/2 Cup pecans or walnuts, chopped coarse
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 Cup plain yogurt ( whole-milk or low fat or nonfat plain yogurt , it's up to you )
2 large eggs, beaten slightly
1 Tbs juice from 1 lemon
6 Tbs ( 3/4 stick ) unsalted butter, melted and cooled.
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. In the bowl of a food processor fitted with the metal blade, process the zucchini and 2 Tbs of the sugar until the zucchini is coarsely shredded, twelve to fifteen 1-second pulses. Transfer the mixture to a fine-mesh strainer set at least 2 inches over a bowl and allow to drain for 30 minutes.
Alternatively, you can shred the halved zucchini ( don't cut it into 1-inch pieces) on the large holes of a box grater. toss with the 2 Tbs of sugar and drain.
3. Meanwhile, spread the nuts on a baking sheet and toast until fragrant, 5 to 7 minutes. Transfer the nuts to a large bowl; add the flour, baking soda, baking powder, and salt, and whisk until combined, set aside.
4. Whisk together the remaining 1/2 Cup plus 2 Tbs sugar, yogurt, eggs, lemon juice, and melted butter in a 2-cup glass measure until combined. Set aside.
5. After the zucchini has drained, squeeze the zucchini with several layers of paper towels to absorb excess moisture. 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 toothpick 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 1 hour before serving.
The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.