Super-Moist Zucchini Bread

I found this recipe in The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
and I found it to be sooooo super moist! It is delicious! As you can see in the picture, the zucchini bread was almost gone by the time I got to take a picture of it. When I made it, I substituted half the white flour for freshly ground whole wheat (as noted below) but I bet it's just as good with all white. I plan to try all wheat too, and I'll probably make a note about the results later. Also, I never know how much weight of something I used (note to self, get a kitchen scale) and I think I probably used more zucchini than called for.

Makes 1 9-in loaf
prep time: 10 min
Total time: 1 hr 20 min plus 1 hr 10 min cooling time

If you are using large zucchini, out each zucchini in half lengthwise and use a spoon to
scrape out and discard the seeds before shredding. The test kitchen found no
discernible difference in the flavor of loaves made with plain whole-milk yogurt, plain
lowfat yogurt, or plain nonfat yogurt, so use what you have on hand.

INGREDIENTS

2 zucchini (1 lb), ends trimmed
1.5 c sugar
6 T (3/4 stick) unsalted butter, melted and cooled
2 lg eggs, lightly beaten
1/4 c plain yogurt
1 T lemon juice
2 c all-purpose flour (i use half white, half wheat)
1 t baking soda
1 t baking powder
1 t cinnamon
1 t allspice
1/2 t salt
1/2 c pecans or walnuts, toasted and coarsely chopped

DIRECTIONS

1.Adjust oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 9x5-in loaf pan with vegetable oil spray.
2.Shred the zucchini on the large holes of a box grater. (I used a food processor) Squeeze the zucchini between several layers of paper towels to absorb excess moisture. Whisk the sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl.
3.Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a separate lg. bowl. Gently fold the zucchini and the yogurt mixture into the flour mixture with a rubber spatula, until just combined. Do not over-mix. Fold in the nuts.
4.Scrape the batter into the prepared pan and smooth the surface. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 55-60 minutes.
5.Let the loaf cool in the pan for 1- minutes before unmolding onto a wire rack to cool for 1 hr.

VARIATION (I haven't tried this, but it sounds like a good idea)
add 3/4 c golden raisins or dried cranberries to the batter along with the zucchini.