Right after you grate the zucchini, place the
grated zucchini in a sieve over a bowl to drain
any excess moisture while you prep the other
ingredients.
You can use anywhere from 3 cups to 4 cups of
freshly grated zucchini for this recipe. 4 cups
will yield a slightly more dense, moist
zucchini bread.
Preheat oven, prepare loaf pans, Preheat the
oven to 350. Butter two 5 by 9 inch loaf pans.
In a large bowl, whisk together the flour,
baking soda, cinnamon, ginger, and ground
nutmeg, set aside.
In another large bowl, whisk together the
sugar, eggs, vanilla extract, and salt. Stir in
the drained grated zucchini and then the melted
butter. Add the flour mixture, a third at a
time, to the sugar egg zucchini mixture,
stirring after each incorporation. Fold in the
nuts and dried cranberries or raisins if using.
Divide the batter equally between the loaf
pans. Bake for 50 minutes at 350 or until a
tester inserted into the center comes out
clean. Cool in pans for 10 minutes. Turn out
onto wire racks to cool thoroughly.
Originally Submitted
2/2/2017
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