Zucchini Bread

Ingredients

• 700 ml zucchini fresh grated
• 2 teaspoons butter for greasing the pans
• 390 g flour all-purpose
• 1 teaspoon baking soda 
• 1 teaspoon double-acting baking powder 
• 2 teaspoons cinnamon 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground nutmeg 
• 270 g sugar 
• 2 large eggs beaten
• 2 teaspoons vanilla extract 
• 0.5 teaspoon kosher salt salted (omit if using butter)
• 170 g butter unsalted melted
• 100 g pecans chopped
• 120 g cranberries dried

Equipment

• bowl
• oven
• whisk
• sieve
• loaf pan
• colander

Directions

1. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture.
2. Prep the oven and pans: Preheat the oven to 350°F (175°C). Butter two 9x5 inch loaf pans.
3. Combine the dry ingredients: In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.
4. Whisk the wet ingredients: In another large bowl, whisk together the sugar, eggs, vanilla extract, and salt (omit salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.
5. 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.
6. Bake the bread: Divide the batter equally between the loaf pans.
7. 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.