Abby's Super Zucchini Loaf
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
44
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.25 tsps
Salt2.25 cups
Unbleached All-Purpose Flour (sifted)2 tsps
Baking Soda1 tbsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)3
Eggs1.333333 cups
White Sugar1 cup
Vegetable Oil2.5 tsps
Vanilla Extract1.5 cups
Walnut (chopped)1 cup
Golden RaisinsDirections:
1
Soak raisins in warm water for 30 minutes
2
Drain thoroughly in a colander or strainer; set aside
3
Clean the zucchini and trim off the ends
4
Do not peel
5
Shred with a medium sized shredder
6
You should have about 4 cups when finished
7
Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate
8
Mix it with your hands to evenly distribute the salt
9
Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid
10
Preheat oven to 350 degrees F (175 degrees C)
11
Grease and flour two 8x4 inch loaf pans and set aside
12
Set aside 2 tablespoons of the flour
13
Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt
14
Beat eggs on medium speed for about 3 minutes
15
Add the sugar, a little at a time and beat for a good 5 minutes
16
The mixture should be light in color and thick
17
While beating, slowly pour in the oil
18
Empty the zucchini into a colander and squeeze to release the juices
19
Add the vanilla to the beating eggs and then add in the zucchini
20
Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in
21
Do not overmix
22
In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat
23
Fold into the batter
24
Pour into the prepared pans
25
Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean
26
Remove to a rack to cool for 10 minutes
27
Remove from pans and cool on a rack completely