A Recipe from Beard on Bread (1973)

About the Recipe

Zucchini is in season! Summer squash season is one of my favorites. So when I was in the mood to bake something, how lucky that I had some fresh zucchini to make these delightful loaves with.

I honestly don’t have much to say or change on this recipe. I used chopped walnuts, but any nut will do. I also think this would be spectacular with some chocolate chips or dark chocolate chunks.

Pro tip: A slice of the bread heated up slightly, topped with a scoop of ice cream – pure heaven. Enjoy!

About the book

This book is truly one of the bibles of baking. I was lucky enough to stumble on a first edition, first printing. The recipes are classics. It includes little illustrations to show you how to manage each recipe just so. It’s perfect for any beginner baker or experienced chef.

The Recipe!

Ingredients:

3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 t vanilla extract
3 cups all-purpose flour
1 t salt
1 t baking soda
1/4 t double-acting baking powder
3 t ground cinnamon
1 cup coarsely chopped filberts or walnuts

Directions:

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 well until blended, add nuts, and pour into two 9 x 5 x 3-inch loaf pans. Bake in a preheated 350* oven for 1 hour. Cool on a rack.