JAMES BEARD'S ZUCCHINI BREAD
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. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "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..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "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..."); }); } */
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 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.
- Reprinted from Beard On Bread, by James Beard. Published by Knopf; Reprint edition (February 7, 1995).
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