Bread Recipe ⤏ Abby's Super Zucchini Loaf

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!

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

Cooking 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.

Nutrition Facts

• calories297.3
• carbohydrateContent32.4 g
• cholesterolContent27.9 mg
• fatContent17.7 g
• fiberContent1.8 g
• proteinContent4.4 g
• saturatedFatContent2.2 g
• sodiumContent286.1 mg
• sugarContent18.5 g