A different Zucchini Bread

Today I made zucchini bread with almost the last of the squash out of my garden. I wanted to try a recipe that was a little different, and going of the lemon zucchini blueberry muffins I made last week I decided to stay with the lemon theme. This bread doesn't have any cinnamon in it and also I used a very small amount of sugar so it has just a tiny hint of sweetness, you could certainly use more but it came out batter like and once cooked stayed almost cake like and very tender.

Zucchini Bread

2cups shredded zucchini

2 Tbs sugar
1/3cup sugar
1/4 cup plain nonfat yogurt
2 eggs
juice from half a lemon (this was all I had otherwise I might have done a whole lemon)
6Tbs Butter melted and cooled or very soft
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1cup whole wheat flour
1cup white flour

After shredding zucchini place in a colander and sprinkle with 1-2tbs sugar let sit 30 mins to drain, then gently push down on the zucchini to get any excess moisture out. In your mixer or by hand beat 1/3 cup sugar, eggs, butter, yogurt and lemon juice until combined, fold in the zucchini. Mixing thoroughly after each addition add in baking soda, baking powder, salt and flour last one cup at a time. Pour into a greased and floured bread pan bake at 375 for 55-60 mins.