3cupslightly packed grated zucchini(peel the zucchini if necessary before grating if the skin is tough)
1cupraisins or chopped walnuts(optional)
Instructions
Preheat the oven to 350 degrees. Grease two 8 x 4 inch loaf pans and line with paper liners if you like (or spray either with nonstick spray).
In a medium-sized bowl, combine the flour, salt, cinnamon, baking powder, baking soda, and cinnamon together in a bowl.
Beat the eggs, oil, sugar, and vanilla together in a large bowl. Add the zucchini and stir until combined. Add the flour mixture and stir until there are no streaks of flour visible. Stir in the nuts or raisins, if using. Pour the batter into the prepared pans.
Bake the loaves for about 50 to 55 minutes, or the muffins for 20 to 25 minutes, or until a skewer or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove the bread or muffins from the pans, and allow to completely cool on the wire rack (or enjoy ever so slightly warm).
Notes
If you are using bigger zucchini, just keep two things in mind before you start grating it (and by the way, use the biggest holes on a box grater for this, or you’ll end up with watery pulp): Check to see if the skin is thick and tough — if so, peel it. If not, you are fine to include that in the grating.
Also, grate from the outside of the vegetable in, and stop grating when you get to the middle, which can not only be unpleasantly seedy but also start to become mushy and/or spongy. If you like, you can slice the zucchini in half lengthwise, scrape out the seedy, spongy middle with a spoon, and then grate however you please.
When you add the flour mixture, stir just until there are no streaks of flour visible.