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Abby's Super Zucchini Loaf

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Servings 20 Prep Time 20 Min Cook Time 1 Hr

Ingredients

3 whole Zucchini
1/4 tablespoon Seasoning - Salt
1/4 cup Flour - All Purpose
2 tablespoons Baking Soda
1 tablespoon Seasoning - Cinnamon
1/4 tablespoon Seasoning - Nutmeg
3 whole Eggs
1/3 cup Sugar - White
1 cup Vegetable Oil
1/2 cup Vanilla Extract
1/2 cup Walnuts
1 cup Raisins

Instructions

1. Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.

2. 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.

3. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.

4. Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.

5. 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.

6. Empty the zucchini into a colander and squeeze to release the juices.

7. 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.

8. 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.

9. 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.

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