Zucchini Loaf

INGREDIENTS
3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 eggs
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins

DIRECTIONS

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.