Zucchini Bread

I love Zucchini! I live for it.... you folks in Oregon are so lucky!
I have heard tales of the fact that some church members will slip it into cars because it is so plentiful there. (Sigh... if only)
I will put zucchini in most anything, eggs, casseroles and even sauteed up on its own.
I do have a tender spot in my heart for Zucchini bread.
After trying out many, here is my favorite of them all.

Zucchini Bread Recipe

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)

Method

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (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.
Makes 2 loaves.

Extra note: DO NOT squeeze any of the water out of the zucchini that is what gives this bread the wonderful moist texture.
Also, I use the small grater holes and not the large ones.