2 cups (10 oz.) All-Purpose Flour, plus more for dusting the pan
1 lb. Zucchini, washed and dried, ends and stems removed, and seeded if using large zucchini
¾ cup (5¼ oz.) Sugar
½ cup Pecans, chopped coarse
½ cup Walnuts, chopped coarse
1 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt
¼ cup plain Yogurt
2 large Eggs, beaten lightly
1 tbsp. Lemon Juice, from 1 lemon
6 tbsp. (¾ stick) unsalted Butter, melted and cooled
Instructions
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.
In the bowl of a food processor, fitted with the metal blade, process the zucchini and 2 tablespoons 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 train 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 tablespoons sugar and drain.
Meanwhile, spread the nuts on a baking sheet and toast until fragrant, 5 to 7 minutes. Transfer the nuts to a cooling rack and cool completely. Transfer the nuts to a large bowl; and the flour, baking soda, baking powder, and salt and whisk until combined. Set aside.
Whisk together the remaining 1/2 cup plus 2 tablespoons sugar, the yogurt, eggs, lemon juice, and melted butter in a 2-cup glass measure until combined. Set aside.
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 prepaired pan and smooth the surface with a rubber spatula.
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 our before serving. (the bread can be wrapped with plastic and stored at room temperature for up to 4 days)