Ingredients
Preparation
15 minutes 1 hour 15 minutes This recipe is the perfect solution to a bumper crop of zucchini or a sale on the fruit (yes, it’s a fruit, botanically speaking) at the supermarket. Just be sure to peel your zucchini before starting, which gives the zucchini bread a softer texture and allows the shredded zucchini to almost disappear into the crumb. If you don’t care for walnuts, they can be left out or replaced with pecans, chopped dried fruit (cranberries are especially nice), or chocolate chips. Serve the loaves warm, fresh from the oven with butter and honey; toast a slice of leftovers the next day and slather it with cream cheese; or wrap a loaf tightly in plastic wrap and then foil before tucking it into the freezer.
Step 2
In a large bowl, beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. In a medium bowl, combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and divide batter between prepared pans. Bake for 1 hour. Cool on a rack. Editor’s note: This recipe was originally published in ‘Beard on Bread’ and first appeared on Epicurious in August 2015 as James Beard’s Zucchini Bread. For more of our favorite quick breads, head this way →
