Abby's Super Zucchini Loaf Recipe
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Abby's Super Zucchini Loaf

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!"

Rating: This weblink has been rated 98 times with an average star rating of 4.5 Read Reviews (74)

Rate/Review | 1,700 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 2 -8x4 inch loaves
 

Ingredients

  • 3 zucchinis
  • 1 1/4 teaspoons salt
  • 2 1/4 cups sifted unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3 eggs
  • 1 1/3 cups white sugar
  • 1 cup vegetable oil
  • 2 1/2 teaspoons vanilla extract
  • 1 1/2 cups chopped walnuts
  • 1 cup golden raisins

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 299 | Total Fat: 17.9g | Cholesterol: 32mg

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 view all reviews »

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2003 by BRITAINA 
This bread sounded good, but I find that my family likes a more dense zucchini bread. This... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2003 by jlscharp 
My family really likes this zucchini bread. My kids 2&5 eat it up. I have a bumper crop of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2003 by SUSSY 
A little time consuming - but yummy - I skipped the "dejourger" partion and instead shredded... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2003 by ROCKYLANE 
I have zucchini coming out my ears and have been looking for great recipes. I had friends... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2003 by DLSLOCUM 
This is an incredible recipe! It is so moist and tasty. Everyone I have served it to has... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2003 by SCUBBA1982 
This recipe was DELICIOUS! I had to give the other loaf away because I couldn't stop eating... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2003 by C.L.BOUCHER 
This is the best zuchini bread recipe ever! Absolutely delicius! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2003 by MIGNON BULLINGTON 
This recipe is very time consuming for a mom on the go. It is very delicious, but too oily... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2003 by DEBBIEG1245 
This truely is the best zucchini bread ever. Don't look any further. Though it's not the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2003 by DELICHE 
This is a perfect "no-fail" recipe. Very light loaf. Will try making muffins with the recipe... MORE

 
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