The secret to making perfect zucchini bread is to squeeze most of the moisture out of the zucchini; after shredding (before measuring), place a handful of zucchini at a time in cheesecloth and squeeze the liquid from the zucchini; skipping this steps makes for soggy zucchini bread.
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/ teaspoon baking soda
1/2 teaspoon baking powder
2 cups granulated sugar
1 cup butter, softened
3 eggs
1 1/4 tablespoons pure vanilla extract
2 cups zucchini (about 2 med), shredded
Optional:
1/2 cup chopped walnuts
1/2 cup raisins
Instructions:
Preheat oven to 350 degrees F.
Shred and squeeze liquid from zucchini as stated in introduction; set aside.
In a large bowl, combine flour, salt, cinnamon, nutmeg, baking soda and baking powder; set aside.
In a large mixing bowl, using electric mixer, beat for 2 to 3 minutes at medium speed, sugar, butter, eggs and vanilla.
Add flour mixture to creamed mixture. Reduce speed to low and beat for 2 minutes or until well combined.
By hand, fold in zucchini, walnuts and raisins.
Spread into 2 (8x4) loaf pans that have been sprayed with non-stick cooking spray.
Bake for 55 - 65 minutes, checking after 55 minutes for doneness - insert toothpick in middle of loaf - bread is done when toothpick comes out clean.
Cool for 10 minutes in loaf pans; remove from pans and cool completely on wire racks.
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