Zucchini Nut Bread for 10 Servings

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 8.5 x 4.5-inch loaf pans.
2. Grate the zucchini using the large holes of your grater. Place the shreds in a clean kitchen towel and squeeze gently until damp but not dripping.
3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until no clumps remain.
4. In a large bowl, beat the eggs and sugar together until the mixture looks smooth and glossy.
5. Stir in the vegetable oil and vanilla extract.
6. Fold in the shredded zucchini until evenly distributed.
7. Slowly add the flour mixture to the wet ingredients. Stir with a spatula just until the white streaks disappear; do not over-mix.
8. Gently fold in the chopped nuts and optional dried fruit.
9. Divide the batter evenly between the two prepared loaf pans.
10. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.