Abby's Super Zucchini Loaf Recipe -
Abby's Super Zucchini Loaf Recipe
  • READY IN ABOUT 2 hrs

Abby's Super Zucchini Loaf

Recipe by  

"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 Edit and Save

Original recipe makes 2 -8x4 inch loaves Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 50 mins


  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 More Reviews

Most Helpful Positive Review
Oct 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 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!

Most Helpful Critical Review
Aug 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.


108 Ratings

Aug 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!

Aug 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!

Aug 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.

Apr 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!

Apr 14, 2003

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

Apr 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.


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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