Abbys Super Zucchini Loaf Recipes

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ABBY'S SUPER ZUCCHINI LOAF



Abby's Super Zucchini Loaf image

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!

Provided by Kevin Ryan

Categories     Zucchini Bread

Time 1h50m

Yield 20

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 286.1 mg, Sugar 18.5 g

ABBY'S SUPER ZUCCHINI LOAF



Abby's Super Zucchini Loaf image

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!

Provided by Kevin Ryan

Categories     Zucchini Bread

Time 1h50m

Yield 20

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 286.1 mg, Sugar 18.5 g

ZUCCHINI LOAF



Zucchini Loaf image

I have been using this recipe for some time now, it makes a dense, moist loaf, and I use it to sneak veggies into my 5 year old! This recipe makes 2 loaves. Hope you enjoy!

Provided by Leslie

Categories     Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 12

3 eggs
1 cup oil
2 cups sugar
3 cups shredded zucchini
2 teaspoons vanilla
3 cups flour
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts

Steps:

  • Pre-heat oven to 350 degrees, and grease 2 loaf pans.
  • Mix eggs, oil and sugar and beat until creamy.
  • Add the rest of the ingredients and mix well.
  • Bake for 60-70 minutes in two loaf pans.

Nutrition Facts : Calories 2989.9, Fat 138, SaturatedFat 18.8, Cholesterol 279, Sodium 2110, Carbohydrate 415, Fiber 13.6, Sugar 249.3, Protein 37.9

ZUCCHINI LOAF



Zucchini Loaf image

A nice moist loaf and a great way to use some of the zucchini that is growing faster than I can use at this time of the year. If you don't have a convection oven bake for 45 minutes. I like to sprinkle a sugar/ cinnamon mixture on the top of each loaf.

Provided by strew

Categories     Quick Breads

Time 40m

Yield 3 loaves, 24 serving(s)

Number Of Ingredients 11

3 eggs
1 cup applesauce
2 cups raw zucchini, shredded
1 3/4 cups sugar
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup nuts, chopped
2 cups whole wheat flour

Steps:

  • Shred zucchini and put into a strainer and press or squeeze with hands to get excess liquid out.
  • Beat eggs, sugar, and apple sauce together.
  • Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
  • Mix together by hand.
  • Add zucchini (minus liquid).
  • Beat mixture.
  • Pour into 3 greased and floured loaf pans.
  • Bake 35 minutes at 350°F on Convection setting.

Nutrition Facts : Calories 144.7, Fat 3.8, SaturatedFat 0.6, Cholesterol 26.4, Sodium 257.1, Carbohydrate 26, Fiber 2.1, Sugar 15.2, Protein 3.3

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