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Abby's Super Zucchini Loaf

Abby's Super Zucchini Loaf

Name: Abby's Super Zucchini Loaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 2 -8x4 inch loaves
Ingredients: 3 zucchinis; 1 ¼ teaspoons salt; 2 ¼ cups sifted unbleached all-purpose flour; 2 teaspoons baking soda; 1 tablespoon ground cinnamon; ¼ teaspoon freshly grated nutmeg; 3 eggs; 1 ⅓ cups white sugar; 1 cup vegetable oil; 2 ½ teaspoons vanilla extract; 1 ½ cups chopped walnuts; 1 cup golden raisins

Rating: 4.56 stars

117 Ratings
89 Reviews
6 Photos

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

Recipe Summary

prep:

20 mins

cook:

1 hr

additional:

30 mins

total:

1 hr 50 mins

Servings:

Yield:

2 -8x4 inch loaves

Nutrition Info

Directions

Step 1

Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.

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Step 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.
Step 3

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
Step 4

Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
Step 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.
Step 6

Empty the zucchini into a colander and squeeze to release the juices.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

297.3 calories; 4.4 g protein; 32.4 g carbohydrates; 27.9 mg cholesterol; 286.1 mg sodium. Full Nutrition

Reviews (89)

Most helpful positive review

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! Read More

Helpful

(34)

Most helpful critical review

BRITAINA

08/11/2003

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. Read More

Helpful

(36)

117 Ratings

5 star values: 86
4 star values: 17
3 star values: 10
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

jlscharp

10/28/2003

Helpful

(34)

BRITAINA

08/11/2003

Helpful

(36)

jlscharp

10/28/2003

Helpful

(34)

SUSSY

08/01/2003

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! Read More

Helpful

(33)

ROCKYLANE

08/29/2003

I have zucchini coming out my ears and have been looking for great recipes. I had friends coming over who both are in the restaurant business and I was very nervous. I saw this recipe and it looked different from the rest in that you mix the salt with the zucchini to get rid of its moisture. I was so delighted. I made it in a bundt pan and whipped up a simple sour cream powdered sugar heavy whipping cream mixture to drizzle on top. My restauranteur friends helped themselves to 2nds and 3rds of this bread. It was moist not too sweet easy to make and didn't have too many preparations. I threw in some freshly ground nutmeg but just because I love that particular spice. If you are looking for a simple good recipe...I definitely recommend this one. It's worth the zucchini! Read More

Helpful

(26)

DLSLOCUM

08/06/2003

This is an incredible recipe! It is so moist and tasty. Everyone I have served it to has loved it and I've been asked for the recipe. I was surprised while reading the reviews for this bread to read that some found it to be dry or dissapointing. I think that the directions must not have been followed in those instances. Read More

Helpful

(21)

SCUBBA1982

04/14/2003

This recipe was DELICIOUS! I had to give the other loaf away because I couldn't stop eating it! It took time to make but I think it will be alot easier next time as now I know exactly how to prepare it. Wonderful! Read More

Helpful

(19)

DEBBIEG1245

04/14/2003

This truely is the best zucchini bread ever. Don't look any further. Though it's not the quickest recipe it is surely worth the work. My very picky 2 year old absolutely loves it. She won't eat any vegatables so I thought I'd give this a try. It worked. It's sweet and moist. Read More

Helpful

(17)

C.L.BOUCHER

04/14/2003

This is the best zuchini bread recipe ever! Absolutely delicius! Read More

Helpful

(17)

MIGNON BULLINGTON

08/01/2003

This recipe is very time consuming for a mom on the go. It is very delicious but too oily and has a lot of sugar. Read More

Helpful

(16)

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Nutritional Information

Abby's Super Zucchini Loaf

Servings Per Recipe: 20
Calories: 297.3

% Daily Value *

protein: 9 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 27 %

saturated fat: 11 %

cholesterol: 9 %

vitamin a iu: 2 %

niacin equivalents: 13 %

vitamin b6: 10 %

vitamin c: 9 %

folate: 11 %

calcium: 3 %

iron: 7 %

magnesium: 9 %

potassium: 6 %

sodium: 11 %

thiamin: 17 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.