James Beard's Dairy-Free Zucchini Bread
Total time
Author: Adapted slightly from James Beard
Recipe type: Bread
Cuisine: American
Serves: 2 loaves
- 3 cups all-purpose flour (can use part whole wheat flour)
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 3 eggs
- 2 cups sugar
- 2 cups grated zucchini
- 1 cup oil
- 1 tablespoon vanilla extract
- 1 cup coarsely chopped walnuts (optional; omit for nut-free)
- Preheat your oven to 350°F and grease 2 9x5-inch loaf pans.
- In a large bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
- In a mixing bowl, beat the eggs until light and foamy. Add the sugar, zucchini, oil, and vanilla and mix lightly but well.
- Add the flour blend to the egg-zucchini mixture, and stir until well blended. Fold in the nuts (if using).
- Scrape the batter into your prepared loaf pans and even it out.
- Bake for 1 hour, or until a toothpick inserted in the center of a loaf comes out clean.
- Let the bread cool on a rack before slicing and serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/james-beards-zucchini-bread-dairy-free
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