Abby's Super Zucchini Loaf recipe

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Ingredients

3 zucchinis
1 ¼ teaspoons salt
2 ¼ cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
¼ teaspoon freshly grated nutmeg
3 eggs
1 ⅓ cups white sugar
1 cup vegetable oil
2 ½ teaspoons vanilla extract
1 ½ cups chopped walnuts
1 cup golden raisins

Nutrition Info

297.3 calories
carbohydrate: 32.4 g
cholesterol: 27.9 mg
fat: 17.7 g
fiber: 1.8 g
protein: 4.4 g
saturatedFat: 2.2 g
servingSize: -
sodium: 286.1 mg
sugar: 18.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 -8x4 inch loaves

Recipe Note

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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