Bread with top-quality zucchini
Description
Delicious baked treat for the whole family. Soak raisins in warm water for 30 minutes. Drain through a sieve or colander and set aside. Wash the zucchini and trim the ends. Do not peel. Grate using a medium vegetable grater. You should get about 4 cups. Sprinkle the zucchini with 1 teaspoon of salt and place on a plate. Mix by hand to distribute the salt evenly. Place a heavy pot on top of the zucchini for 20 minutes to drain off excess liquid. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two loaf pans and set aside. Set aside 2 tablespoons of flour. Sift together the remaining flour, baking soda, spices, and the remaining 1/4 teaspoon of salt. Beat eggs at medium speed for about 3 minutes. Gradually add sugar and continue beating for another 5 minutes. The mixture should become light and thick. While beating, slowly pour in the oil. Place the zucchini in a colander and squeeze out the remaining liquid. Add vanilla to the beaten eggs, then add the zucchini. Gradually mix in the dry ingredients, stirring constantly. In a small bowl, combine the reserved 2 tablespoons of flour, nuts, and raisins. Add to the batter. Pour into the prepared pans. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 1 hour. Cool in the pans for 10 minutes. Remove from pans and let cool completely. Serve with tea or coffee.