Ingredients: |
Ingredients: 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)
|
Directions: |
Directions: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. |
Personal
Notes: |
Personal
Notes: 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.
|
This recipe for Zucchini Bread with Cranberries is from