Abby's Super Zucchini Loaf
Abby's Super Zucchini Loaf is a dairy free and vegetarian recipe with 8 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 520 calories, 11g of protein, and 20g of fat. It works well as a side dish. Head to the store and pick up unbleached flour, vanillan extract, golden raisins, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.
Instructions
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.