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    • #30255
      Rattlesnake Charlie
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      Here’s my favorite zucchini bread recipe. All coworkers are addicted to it now.

      James Beard’s Zucchini Bread

      James Beard’s Beard on Bread Epicurious August 2015
      This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole wheat flour instead of all white flour.
      YIELD: Makes 2 loaves

      3 eggs
      2 cups granulated sugar
      1 cup vegetable oil
      2 cups grated, peeled raw zucchini
      3 teaspoons vanilla extract
      3 cups all-purpose flour
      1 teaspoon salt
      1 teaspoon baking soda
      1/4 teaspoon double-acting baking powder
      3 teaspoons ground cinnamon
      1 cup coarsely chopped walnuts

      Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.

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