Carl Goh's Zucchini Bread

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