Nutty Zucchini Bread | America's Test Kitchen

Ingredients

• 1 pound (454 grams) zucchini
• 2 cups (10 ounces/283 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon table salt
• 1 1/2 cups (10½ ounces/298 grams) sugar
• 1/4 cup plain yogurt
• 2 large eggs
• 1 tablespoon lemon juice
• 6 tablespoons unsalted butter, melted and cooled
• 1/2 cup sliced almonds, toasted
• 1/2 cup toasted and chopped pistachios