Abbys 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!

Step: 1

Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.

Step: 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.

Step: 3

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.

Step: 4

Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.

Step: 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.

Step: 6

Empty the zucchini into a colander and squeeze to release the juices.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 297 calories; protein 4.4g; carbohydrates 32.4g; fat 17.7g; cholesterol 27.9mg; sodium 286.1mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.