James Beards Zucchini Bread Recipes

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SPICED ZUCCHINI BREAD

Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.

Provided by Emeril Lagasse

Categories     HarperCollins     Bread     Cake     Zucchini     Breakfast     Brunch     Dessert     Summer     Cinnamon     Nut     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 12



Spiced Zucchini Bread image

Steps:

  • Preheat the oven to 325°F, and grease two 8x4×2 1/2-inch loaf pans.
  • In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles.
  • Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55-60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool.
  • Serve the bread warm, sliced and spread with cream cheese if desired.

3 eggs
3/4 cup vegetable oil
1 1/2 cups sugar
2 cups grated unpeeled zucchini
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chopped lightly toasted walnuts or pecans
Cream cheese, at room temperature, for serving (optional)

JAMES BEARD'S BASIC HOME-STYLE BREAD

"Beard on Bread" was one of the very first cookbooks I ever purchased. I found his recipes to be quite reliable. This recipe uses less yeast than you might think is needed - the slower rise helps develop the taste of the bread. Beard describes this as a quite light bread, rather fine in texture and much enjoyed when fresh with a generous spreading of butter and preserves. Also popular for sandwiches and toast. Please note the amount of salt - Beard tended to salt a bit heavily, but I am posting as he wrote it. Posting this in response to a request.

Provided by duonyte

Categories     Healthy

Time 5h45m

Yield 2 loaves

Number Of Ingredients 7



James Beard's Basic Home-Style Bread image

Steps:

  • Add the yeast to 1/2 cup of the warm milk, along with 2 tbl sugar, and stir well until the yeast in completely dissolved. Allow the yeast to proof.
  • Place the remaining milk, butter and salt in a bowl. (Beard liked a lot of salt, and I would use less). Stir in the flour, 1 cup at a time, with a wooden spoon.
  • After the third cup, add the yeast mixture. Continue stirring in flour until the mixture is rather firm, which should take about 4 to 5 cups.
  • Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky.
  • Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours.
  • Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more.
  • Divide into two equal parts and shape into loaves. Place in well-buttered 9x5x3 in loaf tins, cover, and let rise again until doubled in bulk.
  • Slash the loaves with a sharp knife and brush with lightly beaten egg white or water.
  • Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles.
  • Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.

2 1/2 teaspoons active dry yeast
2 cups warm milk, 100 to 115 deg
2 tablespoons sugar
1/4 cup melted butter
1 tablespoon salt
5 -6 cups all-purpose flour
1 egg white, lightly beaten (optional)

CLASSIC ZUCCHINI BREAD

A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.

Provided by Alison Roman

Categories     quick breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 13



Classic Zucchini Bread image

Steps:

  • Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
  • Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
  • Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
  • Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
  • Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
  • Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
  • Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
  • Let cool completely on a wire rack before removing from the loaf pan.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams

½ cup/113 grams unsalted butter, plus more for greasing the pan
3 ½ cups/447 grams all-purpose flour
2 teaspoons cinnamon
2 teaspoons kosher salt
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
4 large eggs
¾ cup/165 grams light brown sugar
¾ cup/151 grams sugar
¾ cup/180 milliliters canola oil
1 ½ pounds zucchini, unpeeled and grated on a box grater (about 3 medium zucchini)
4 tablespoons demerara or turbinado sugar (optional)

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