Best 4 Abbys Super Zucchini Loaf Recipes

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

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

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

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

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

Ingredients

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

Ingredients

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

Tips:

Grate your zucchini coarsely to retain moisture and texture in your loaf.
Squeeze out excess moisture from the grated zucchini to prevent a soggy loaf.
Use a combination of all-purpose flour and whole wheat flour for a healthier and more flavorful loaf.
Add a teaspoon of cinnamon and nutmeg for a warm and inviting flavor.
Use a loaf pan that is properly greased and floured to prevent the loaf from sticking.
Bake the loaf at 350°F (175°C) for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool completely before slicing and serving to allow the flavors to meld together.

Conclusion:

Abby's Super Zucchini Loaf is a moist, flavorful, and nutritious quick bread that is perfect for breakfast, lunch, or a snack. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for beginner bakers and experienced cooks alike. The combination of zucchini, spices, and nuts creates a delicious and wholesome loaf that is sure to be a hit with everyone who tries it. Enjoy this delicious and versatile loaf as a sweet treat or a savory side dish.