A SNACK TO FANTASIZE ABOUT
This past Saturday, I had my 10-mile long run scheduled… except, after a beautiful 70-degree week, Denver got hit with a ton of wet snow. Boo.
Instead of running laps in beautiful Wash Park, I was stuck in the gym. On the treadmill. Running 10 miles. The. worst.
I decided that I needed something warm and delicious to motivate me to finish strong. A zucchini bread recipe was the obvious choice. Check out James Beard’s recipe below!
Created by James Beard
Makes two loaves
- 3 eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated, peeled raw zucchini (I didn’t peel it!)
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour (I used whole wheat pastry flour)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon double-acting baking powder
- 3 teaspoons ground cinnamon
- 1 cup coarsely chopped walnuts
Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, 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 oven at 350°F for 1 hour. Cool on a rack.
It was a delicious treat that made my whole apartment smell like a bakery! I ate two pieces before soaking in an epsom-salt-and-lavender-oil bath. Brutal!
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