IS ZUCCHINI BREAD BATTER SUPPOSED TO BE THICK RECIPES

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• Whisk flour, brown sugar, oats, cardamom, ginger, turmeric, baking powder, and salt in a small bowl to combine. Drizzle butter over and, using your fingers, work into dry ingredients until butter is absorbed and clumps form. Set streusel aside
• Place a rack in middle of oven; preheat to 350°. Coat a 9x5" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Using the grater attachment of a food processor or the large holes of a box grater, grate zucchini. (You should have about 3 cups.) Wrap shredded zucchini in a kitchen towel and wring out as much excess moisture as you can. Transfer to a small bowl and mix in vanilla extract (adding the vanilla here means the zucchini will take on more of its flavor).
• Place granulated sugar and lemon zest in a medium bowl and, using your fingers, work zest into sugar until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs and oil to bowl and whisk to combine. Add grated zucchini and whisk again to incorporate.
• Using a fine-mesh sieve, sift flour into another small bowl. Add cardamom, ginger, baking powder, and salt and whisk to combine. Add dry ingredients to zucchini mixture and gently fold with a rubber spatula until there are no visible flour streaks remaining and batter is homogeneous. Scrape batter into prepared pan and smooth surface. Scatter reserved streusel evenly on top.
• Bake zucchini bread, rotating pan halfway through, until a tester inserted into the center comes out clean, 1 hour 30 minutes to 1 hour 45 minutes. Transfer pan to a wire rack and let zucchini bread cool completely in pan.
• Run a small offset spatula or paring knife around sides of zucchini bread to help loosen, then turn it out onto rack.
• To serve, cut zucchini bread into thick slices and divide among plates. Top with jam and crème fraîche if desired.