Abby's Super Zucchini Loaf recipe

2 servings

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

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.