Easy Zucchini Bread

Drain the zucchini:

Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, sprinkle water over it as it's in the colander, then let it drain.

SIMPLE TIP!

Not all zucchini contains the same amount of moisture. Fresh homegrown zucchini tends to be wetter than store-bought.

Prep the oven and pans:

Preheat the oven to 350°F (175°C). Butter two 9 x 5-inch loaf pans.

Combine the dry ingredients:

In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.

Whisk the wet ingredients:

In another large bowl, whisk together the sugar, eggs, vanilla, and salt (omit the salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.

Mix the batter:

Add the flour mixture, a third at a time, to the sugar-egg-zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins, if using.

SIMPLE TIP!

How do you know how much moisture is "right" for this recipe? Ideally, the batter will be thick but not pasty, pourable but not thin. If it’s too thick, mix in enough water, a few tablespoons at a time, until the batter is looser.

Bake the bread:

Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) 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.