Abby's Super Zucchini Loaf79 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 50 min
“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!” - by Kevin Ryan
Original recipe yields 2 -8x4 inch loaves
- Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
- Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
- 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.
- Empty the zucchini into a colander and squeeze to release the juices.
- 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.
- 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.
- 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.
Amount Per Serving (20 total)
- 297 cal
- 17.7 g
- 32.4 g
Based on a 2,000 calorie diet
Reviews (79)Rate This Recipe
"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..." See more just prefer a more dense & moist snack bread."
"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 z..." See moreucchini-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!"
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