epicurious4.7
The Best Zucchini Bread
This classic recipe for zucchini bread comes from the father of American gastronomy, James Beard, and his iconic book "Beard on Bread."
👥 2 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 15 min👤 James Beard📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Lightly grease two 8½x4½" loaf pans with vegetable oil or cooking spray. Preheat oven to 350°F.
vegetable oil1 cup
2
Whisk 3 cups all-purpose flour, 1 tsp. kosher salt, 1 tsp. baking soda, ¼ tsp. baking powder, and 1 Tbsp. ground cinnamon in a medium bowl to combine.
all-purpose flour3 cups. kosher salt1 tsp. baking soda1 tsp. ground cinnamon1 Tbsp
3
With an electric mixer or whisk, beat 3 large eggs in a large bowl until light and foamy, about ⏱️ 3 minutes. Add 2 cups sugar, 1 cup vegetable oil, 2 cups grated zucchini, and 1 Tbsp. vanilla extract and mix lightly but well.
large eggs, room temperature3sugar2 cupsvegetable oil1 cupgrated, peeled raw zucchini (about 2 medium zucchini)2 cups. vanilla extract1 Tbsp
4
Add dry ingredients to the egg-zucchini mixture. Stir until well blended, add 1 cup coarsely chopped toasted walnuts, and divide batter between prepared pans. Bake until top is golden brown and a toothpick or other tester inserted into the center comes out clean, about ⏱️ 1 hour. Cool on a wire rack. Editor’s note: This recipe first appeared on Epicurious in August 2015 as ‘James Beard’s Zucchini Bread.’ Head this way for banana bread, pumpkin bread, and more of our favorite quick bread recipes →
coarsely chopped toasted walnuts1 cup
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