Zucchini Bread

By sugarbear

A delicious, easy-to-make, moist zucchini bread recipe, with freshly grated zucchini, cinnamon, nutmeg, and optional walnuts and dried cranberries or raisins.

Prep time: 15 minutes
Cook time: 55 minutes

Ingredients

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

Preparation

Step 1

1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.

2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the
grated zucchini and then the melted butter.

3 Sprinkle baking soda and salt over the mixture and stir it in. Add the
flour, a third at a time, stirring after each incorporation. Sprinkle in
the cinnamon and nutmeg over the batter and mix. Fold in the nuts and
dried cranberries or raisins if using.

4 Divide the batter equally between the loaf pans. Bake for 55 minutes
(check for doneness at 50 minutes) or until a wooden pick inserted in to
the center comes out clean. Cool in pans for 10 minutes. Turn out onto
wire racks to cool thoroughly.

Yield: Makes 2 loaves.