Hedden Family Recipes

Zucchini bread

Adapted from the recipe of Elsie Bauer Easy Zucchini Bread

Preheat oven to 350°F (175°C).
Grate and drain zucchini. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If grated zucchini seems to be on the dry side, sprinkle water over it while it is in the colander, then let it drain.
In a large bowl, whisk together sugar, salt, eggs, and vanilla (omit salt if using salted butter). Stir in drained grated zucchini and then melted butter.
In another large bowl, thoroughly mix flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.
Add flour mixture, a third at a time, to the sugar-egg-zucchini mixture, stirring after each addition. Then, fold in nuts and dried cranberries or raisins, if using.
Butter two 9 x 5-inch (23 x 13 cm) loaf pans.
Divide batter equally between the two loaf pans. Bake for 50 minutes at 350°F (175°C) or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.