New this month
Get the Allrecipes magazine

Abby's Super Zucchini Loaf

"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!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 50 m servings 297 cals
Original recipe yields 20 servings (2 -8x4 inch loaves)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 297 calories; 17.7 g fat; 32.4 g carbohydrates; 4.4 g protein; 28 mg cholesterol; 286 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 87
  1. 113 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 n...

Most helpful
Most positive
Least positive
Newest

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 n...

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...

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 m...

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 l...

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 brea...

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 ...

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

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 ...

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.