BEST WAY TO STORE ZUCCHINI BREAD RECIPES

Name: James Beard's Zucchini Bread Recipe
Yield: Makes 2 loaves
Ingredients: 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

JAMES BEARD'S ZUCCHINI BREAD RECIPE RECIPE | EPICURIOUS

James Beard's Zucchini Bread Recipe Recipe | Epicurious image

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.

Provided by James Beard

Yield Makes 2 loaves

Number Of Ingredients 11

Ingredients

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

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.

EASY ZUCCHINI BREAD RECIPE - HOW TO MAKE ZUCCHINI BREAD

Easy Zucchini Bread Recipe - How to Make Zucchini Bread image

Zucchini bread is the best afternoon snack, plus a way to sneak some veggies into your day. Our recipe calls for chocolate chips, but you can easily leave out!

Provided by THEPIONEERWOMAN.COM

Categories dinner lunch

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 14

Ingredients

Butter or cooking spray, for greasing pan
1 3/4 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. ground cinnamon
3/4 c. dark or semi-sweet chocolate chips, optional
2 large eggs
1/3 c. vegetable oil
1/2 c. light brown sugar, packed
2/3 c. granulated sugar
2 tsp. vanilla extract
1 1/2 c. shredded zucchini, packed
2 tbsp. coarse sugar

Steps:

Preheat the oven to 350˚. Butter or spray the inside of a 9-by-5-inch inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips (if using). In another medium bowl, whisk together the eggs, oil, brown and granulated sugars, and vanilla. Stir in the zucchini. Add the wet ingredients into the dry ingredients and mix just until combined. Transfer the mixture to the prepared loaf pan. Sprinkle the top all over with the coarse sugar. Bake 55-60 minutes, until slight crumbs remain on a toothpick when stuck into the middle of the loaf. Let cool for 10 minutes in the pan, then remove and let cool completely on a wire rack before slicing. Cover and store leftover the bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

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