Zucchini Almond Bread

All You Need:

• All purpose flour – 1 1/2 cup ( You can substitute it with Whole Wheat Pastry flour)
• Baking Soda – 1 tsp
• Baking Powder – 1 tsp
• Ground Cinnamon – 1/4 tsp
• Grated nutmeg or Ground nutmeg – pinch
• Sugar – 1/2 cup
• Light Brown Sugar – 2 tbsp
• Large Eggs – 2
• Canola or Vegetable Oil – 1/2 cup
• Vanilla Essence – 1 tsp
• Salt – 1/4 tsp
• Zucchini – 1 1/2 cup , Shredded
• Black Currants (dried) – 1/4 cup (Replace it with Raisins, cranberry or any seasonal fruits or increase the amount of zucchini)
• Almonds, Sliced – 1/4 cup + 1 tbsp

The Recipe:

• Preheat the oven to 350 F.
• Line the 9 x 5 loaf pan with parchment paper and brush the sides with oil or butter. Please note that baking time will differ if you are using a pan of different size. Also it depends on the material of the pan. Shred the Zucchini.
• In a large bowl add all purpose flour, baking soda, baking powder, ground cinnamon, pinch of grated nutmeg. Whisk/Mix it well.
• In another bowl, add eggs and beat it using a hand mixer for 30 seconds or with a spoon until it becomes frothy.
• Add Sugar, oil, vanilla essence, salt and mix it well.
• Now add the dry ingredients from step 4 to the wet ingredients. Mix it well.
• Fold in the grated zucchini and black currant. Zucchini sheds lots of water after grating. Do not discard. Add them to your bread 
• Spread 2 tbsp of almonds in the loaf pan.
• Pour the batter. Spread the remaining sliced almonds on top. Put it in the oven (center rack) and bake for 35-40 minutes or until the tooth pick inserted comes out clean.
• Let it cool on a rack for 10 minutes. Slice and serve.

Notes: Beating eggs makes this bread very moist. But do not overbeat the batter, it will make the bread crumbly.