Recipe by 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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1 1/4 teaspoons
2 1/4 cups
sifted unbleached all-purpose flour
freshly grated nutmeg
1 1/3 cups
2 1/2 teaspoons
1 1/2 cups
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!
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.
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!
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!
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.
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!
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 eat any vegatables so I thought I'd give this a try. It worked. It's sweet and moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Abby's Super Zucchini Loaf
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 159
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