Zucchini Bread

Name: Zucchini Bread
Yield: 1 loaf
Ingredients: 1 teaspoon vanilla extract; 1½ cups sugar; ¾ cup vegetable oil; 3 eggs; 2 cups grated unpeeled raw zucchini; 1 teaspoon salt; 1 teaspoon ground cinnamon; 2 teaspoons baking soda; 1 teaspoon baking powder; 2½ cups unbleached all-purpose flour; 1 teaspoon ground cloves; 1 cup shelled walnuts, chopped; 1½ tablespoons unsalted butter, plus extra for greasing the pan

Preparation info

1
loaf

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

For the best flavor, wrap the bread when cool and let it stand overnight before serving. With its sugar, spices, and nuts, this tea bread is almost cakelike.

Ingredients

1½ tablespoons unsalted butter, plus extra for greasing the pan
3 eggs
¾ cup

Vegetarian
Bread

Method

Preheat the oven to 350°F. Butter a 9 × 5 × 3-inch loaf pan.
Beat the eggs, oil, sugar, and vanilla until light and thick. Fold the grated zucchini into the egg mixture.
Sift the dry ingredients together. Stir into the zucchini mixture until