Easy Zucchini Bread
Ingredients
- 310425 gg grated fresh zucchini
- 170 g unsalted butter
- 390 g all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 270 g sugar
- 2 large large eggs,
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 100 g chopped pecans
- 120 g dried cranberries
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Instructions
- Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, sprinkle water over it as it's in the colander, then let it drain.,Simply Recipes / Sally Vargas,Not all zucchini contains the same amount of moisture. Fresh homegrown zucchini tends to be wetter than store-bought.
- Butter two 9 x 5-inch loaf pans.
- In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.,Simply Recipes / Sally Vargas
- In another large bowl, whisk together the sugar, eggs, vanilla, and salt (omit the salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.,Simply Recipes / Sally Vargas
- 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.,Simply Recipes / Sally Vargas,How do you know how much moisture is "right" for this recipe? Ideally, the batter will be thick but not pasty, pourable but not thin. If it’s too thick, mix in enough water, a few tablespoons at a time, until the batter is looser.
- 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.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
Source
Original recipe: View Original
