ZUCCHINI BREAD WITH CRANBERRIES
INGREDIENTS
* 2 teaspoons butter for greasing the pans
* 3 to 4 cups grated fresh zucchini (700 to 900 ml)
* 3 cups (390 g) all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1 1/3 cup (270 g) sugar
* 2 eggs, beaten
* 2 teaspoons vanilla extract
* 1/2 teaspoon kosher salt (omit if using salted butter)
* 3/4 cup (170 g) unsalted butter, melted
* 1 cup (100 g) chopped pecans or walnuts (optional)
* 1 cup (120 g) dried cranberries or raisins (optional)
Mix everything together and bake at 180′ for 50min and leave to rest in pans for 15min to cool before removing
Photo: Cathy Coetzee
