3 cups (390 g) all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs, beaten
1 1/3 cup (270 g) sugar
2 teaspoons vanilla
1/2 teaspoon kosher salt (omit if using salted butter)
3 to 4 cups grated fresh zucchini (700 to 900 ml)
3/4 cup (170 g) unsalted butter, melted
1 cup (100 g) chopped pecans or walnuts (optional)
1 cup (120 g) dried cranberries or raisins (optional)
1. Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture.
2. In a large bowl, vigorously whisk together the flour, baking soda, cinnamon, nutmeg, and ginger.
3. In another large bowl, whisk together the sugar, eggs, vanilla, and salt. Stir in the grated zucchini and then the melted butter.
4 .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.
5. Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) 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.
Uploaded: Aug 20, 2015