so, zucchini bread you wanted, zucchini bread you're going to get
more of a cakey thing really, probably works well as muffins too, but then fiddle with the baking times. Salting the zucchini draws out the water making the whole loaf much lighter in texture
prep time 20 mins, baking 1 hr makes 2 8x4 inch loaves (freezes well)
3 zucchini
1 1/4 tsp salt
2 1/4 cups sifted all purpose flour
2 tsp baking soda
1 tbs cinnamon
1/4 tsp grated nutmeg
3 eggs
1 cup vegetable oil
1 cup white sugar
2 tsp vanilla extract
1 1/2 cups chopped walnuts
1 cup raisins
1 soak raisins in warm water for 30 mins, drain and set aside
2 clean zucchini and trim off ends. Don't peel. Shred with medium sized shredder - should have about 4 cups when finished. Sprinkle with 1 tsp of the salt and place on a plate. Mix with your hands to evenly distribute the salt. Place a heavy saucepan on the zucchini and allow to sit for 20 mins.
3 preheat oven to 350f or 180c. Grease and line base of 2 8x4 in loaf pans and set aside
4 set aside 2 tbs of the flour. Sift together remaining flour, soda, spices and remaining 1/4 tsp salt.
5 beat eggs on medium for about 3 mins. Add sugar, little at a time and beat for a good 5 mins. Mixture should be light and thick. While beating slowly pour in the oil.
6 empty zucchini into a colander and squeeze to release the juices.
7 Add vanilla to beaten eggs, then add zucchini. Add dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not over mix.
8 in a small bowl combine the remaining 2 tbs flour with the nuts and raisins, mix to coat. Fold into batter and pour into the prepared pans.
9 bake at 350f about 1 hour or until a toothpick comes out clean. Remove to a rack to cool 10 mins before removing from the tins and cool completely.
Delicious!
Katie