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Abby's Super Zucchini Loaf

Abby's Super Zucchini Loaf

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 50 m
Kevin Ryan

Kevin Ryan

Abby was a French friend I knew years ago. She taught me the method of "dejourger," which means to draw out water. Using this method I developed a moist but not heavy zucchini bread. It makes other zucchini breads look like lead bombs!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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.
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Reviews

BRITAINA
36

BRITAINA

8/11/2003

This bread sounded good, but I find that my family likes a more dense zucchini bread. This recipe was time consuming, and had the texture of cake. The spices were wonderful, and the flavor was nice, I just prefer a more dense & moist snack bread.

jlscharp
33

jlscharp

10/28/2003

My family really likes this zucchini bread. My kids 2&5 eat it up. I have a bumper crop of zucchini right now, and this great bread uses 3 whole zucchinis. However the amount does not make it too zucchini-ish. It is light in texture, and plenty of spice and flavor. It makes 2 loaves. However, this recipe takes a few extra steps...like beating the eggs and sugar an extra 5 mins alone, and extracting the zucchini liquid. That saying this bread takes a little longer to prepare than the usual quick bread. But zucchini bread always is a little more time consuming due to all the shredding (you may want a food processor!). I originally thought that it was going to take a long time to extract the liquid from the zucchini, but it really went pretty fast. I did the zucchini first, and by the time I was done with assembling the other ingredients and stuff, it was ready to put in the colander and use. That in mind, it is a really tasty zucchini bread that is worth the few extra steps. Enjoy...we sure do!

SUSSY
33

SUSSY

8/1/2003

A little time consuming - but yummy - I skipped the "dejourger" partion and instead shredded the zucchini and let it sit in a colender overnight (really beacuse it got too late to bake) in the morning I had dry shreds & very light bread!

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