08.16.08
-- Taken from Beard on Bread. James Beard says of this bread, "This rather unusual loaf has a very pleasant flavor, a little sweet side, and a distinctive texture."
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 filberts or walnuts
-- Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flous, 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 350F oven for one hour. Cook on a rack.
Makes two loafs.
-- 1 cup of whole wheat can be substituted instead of white flour
-- I made it with all white flour and with finely chopped walnuts
2 comments:
I have been making this recipe for decades now.
I made this as one of.daily sweet breads in my restaurant in the 70"s and 8o's.in Pasadena. I would go in at 3;30 a.m. and bake breads snd half-a-dozem or so cakes, pies, chocolate mousse etc.
It is unique, different texture than moist banana bread. Zuchini adds liquid. The bread is not overly soft and moist like most banana breads Once you learn by observing the consistency, substitute for the zuchini 2 cups WHOLE cranberries (not chopped) plus just enough water to match the moisture you observed Zuchini recipe. It is a drier batter and may take a little practice to get it just the way YOU love watching the surprised.looks on your guest's faces. It will be just the way the Lord made you... unique,
a lot of sweet, surprisingly tart, warm and spicy, and just the.right amount of nutty.
Bake 350° One hour. Dry toothpick.Hold on to your hats! This is Larry Dalton's Loaf & Ladle Cranberry Bread.
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