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My review
Abby's Super Zucchini Loaf
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
1 h 50 m servings 297Original recipe yields 20 servings (2 -8x4 inch loaves)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 89115 Ratings
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Most helpful positive review
7/29/2003
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...
Most helpful critical review
9/3/2002
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...
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Newest
9/3/2002
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...
7/29/2003
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...
8/27/2002
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...
7/21/2001
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...
1/12/2002
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...
7/31/2002
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 ...
8/30/2002
This is the best zuchini bread recipe ever! Absolutely delicius!
2/19/2002
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 ...
8/31/2002
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.