Abby's Super Zucchini Loaf

Ingredients

• Servings: 2
• 3 zucchinis
• 1 1/4 teaspoons salt
• 2 1/4 cups sifted unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3 eggs
• 1 1/3 cups white sugar
• 1 cup vegetable oil
• 2 1/2 teaspoons vanilla extract
• 1 1/2 cups chopped walnuts
• 1 cup golden raisins

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 50 mins


• soak raisins in warm water for 30 minutes. drain thoroughly in a colander or strainer; set aside.
• clean the zucchini and trim off the ends. do not peel. shred with a medium sized shredder. you should have about 4 cups when finished. sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. mix it with your hands to evenly distribute the salt. place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
• preheat oven to 350 degrees f (175 degrees c). grease and flour two 8x4 inch loaf pans and set aside.
• set aside 2 tablespoons of the flour. sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
• beat eggs on medium speed for about 3 minutes. add the sugar, a little at a time and beat for a good 5 minutes. the mixture should be light in color and thick. while beating, slowly pour in the oil.
• empty the zucchini into a colander and squeeze to release the juices.
• add the vanilla to the beating eggs and then add in the zucchini. add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. do not overmix.
• in a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. fold into the batter. pour into the prepared pans.
• bake at 350 degrees f (175 degrees c) about 1 hour or until a toothpick comes out clean. remove to a rack to cool for 10 minutes. remove from pans and cool on a rack completely.