Grandma’s Zucchini Bread

Preparation

Preheat oven to 350 degrees.

Butter the inside of a 9 by 5-inch loaf pan, and lightly dust with flour. Knock out the excess and set aside.

Split the zucchini in half lengthwise, and scrape out the seeds with a spoon. Discard the seeds. Using a grater or a food processor, grate or pulse the zucchini flesh until it looks like slightly chunky applesauce. Measure 2 cups of the grated zucchini and place it into a large mixing bowl along with the vanilla extract, vegetable oil, eggs and sugar. Whisk the ingredients until smooth and homogenous.

In a separate bowl, add the sifted flour, baking soda, baking powder, salt, and cinnamon. Using a dry whisk, dry blend the ingredients to evenly disperse them.

With a whisk, gradually add and mix the flour mixture into the bowl containing the wet (zucchini) ingredients. Mix until homogeneous and completely blended. If using, fold in the nuts and dried fruit.

Transfer the batter to the prepared loaf pan. Bake on the center rack for approximately 20 minutes. Turn the pan and continue to bake until finished, 20-30 more minutes. Use a toothpick and check the center until it comes out clean. Or to remove any subjectivity, use a probe thermometer, and bake until the internal temperature reaches 200ºF. Remove the bread from the pan and allow to cool on a wire rack, as desired.

Notes: For a crisp crust, allow to cool uncovered. For a moist crust, immediately wrap the loaf in plastic wrap and let cool. For a denser bread, cool overnight in the fridge.