Circle B Kitchen
This makes a very moist, flavorful zucchini bread, partly because we’re using 4 whole cups of grated zucchini. To get the excess moisture out of it, I use a flour sack towel (or any thin kitchen towel will work and place the zucchini in the towel. Pull up the ends of the towel and squeeze until you think you’ve gotten it pretty dry. Also, note that I used a sort of smallish size loaf pan. If you only have larger ones, just reduce the cooking time to about 30-35 minutes. I know it says that the nuts and raisins are optional, but it’s just not zucchini bread without them. :)
4 cups grated fresh zucchini (from 2- 3 medium-sized squash)
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 to 2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2/3 cup sugar
1/2 cup brown sugar
2 eggs, beaten
2 teaspoons vanilla extract
1/2 cup coconut oil (melted) or vegetable oil
1/3 cup unsweetened applesauce
1 cup walnuts (optional)
1 cup raisins (optional, but not really)
Preheat oven to 350 degrees and spray (2) 8 1/2 x 4 1/2 -inch loaf pans with cooking spray. Note: these are a little smaller than your standard loaf pan.
Place your grated zucchini in a thin kitchen towel and squeeze out any and all excess moisture from the zucchini.
In a large bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and ground nutmeg.
In another large bowl, whisk together the sugars, eggs, vanilla extract. Stir in the drained, grated zucchini, the oil and applesauce.
Add the flour mixture, a third at a time, to the sugar egg zucchini mixture, stirring after each incorporation. Fold in the nuts and raisins.
Divide the batter equally between the loaf pans. Bake for 45 minutes 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.