Zucchini Bread

From Simply Recipes

INGREDIENTS

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla
• 3 cups grated fresh zucchini
• 2/3 cup melted butter
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 1/4 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1 cup chopped pecans or walnuts (optional)
• 1 cup dried cranberries or raisins (optional)

METHOD

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.

Read more: http://www.simplyrecipes.com/recipes/zucchini_bread/#ixzz3hiCcTdhC

Notes from Jill's Kitchen: No joke, I made this on a whim one night after Kristen called with a question about making zucchini bread. After I chatted with her about it, I thought to myself, "Kristen is making zucchini bread and I never have?? Jigga what? I can make zucchini bread too!" I also just happened to have a few zucchinis in my fridge that were about to go bad, so it all worked out for the best. Mostly for my tummy because, MmmmMmMmmmMMm. OH, and apparently I halved it to make one loaf? Why would I do such a thing?? What was I thinking?! Oh wait, I think I only had enough zucchini for one loaf. Very well, carry on.