ZUCCHINI LOAF ... a light, tender quick bread.
Author: Mrs. Butterfingers
Prep time: 50 mins
Cook time: 1 hour
Total time: 1 hour 50 mins
I wanted to make zucchini loaf, but to take it up a notch. I salted the zucchini to draw out the moisture. The results - a spectacularly light loaf, and well worth this extra step.
  • 3 zucchinis grated (about 4 cups)
  • 1¼ tsp salt
  • 2¼ cups sifted unbleached all-purpose flour
  • 2 tsp baking soda
  • 1 tbs ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 2 eggs
  • 1⅓ cups white sugar
  • l cup vegetable oil
  • 2½ tsp vanilla extract
  • 1½ cups chopped walnuts
  • 1 cup golden raisins
  1. Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
  2. Clean the zucchini and trim the ends. Do not peel.
  3. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with l tsp of salt and place in a large bowl. Mix it with your hands to evenly distribute the salt.
  4. Place a heavy plate on top of the zucchini and weigh down with food cans. Allow it to sit for 20 minutes to purge itself of liquid. Empty the zucchini into a colander and squeeze to release the juices. Dump the grated zucchini onto a tea towel that has been folded in half, roll up and give it another good squeeze to remove even more liquid. Set aside.
  5. Preheat oven to 350 degrees F (175degrees C). Grease and flour two 8 x 4 inch loaf pans and set aside.
  6. Set aside 2 tbsp of the flour. Sift together the remaining flour, soda , spices and remaining ¼ tsp of salt. Don't be tempted to omit this step. The sifting makes for a lighter loaf.
  7. Beat eggs on medium speed(using the whisk) for about 5 minutes. Add the sugar, a little at a time and beat for a good 4 to5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
  8. Change to your K blade. Add the vanilla to the eggs and then add the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not over mix.
  9. Combine the remaining 2 tbsp flour, nuts and drained raisins in a small bowl, mix together to coat. Fold into the batter. Pour into the prepared pans.
  10. Bake at 350 degrees f (175 c) for about l hour or until a toothpick comes out clean. Remove to a rack to cool for ten minutes. Remove from pans and cool on a rack completely.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=215