JAMES BEARD'S ZUCCHINI BREAD

JAMES BEARD'S ZUCCHINI BREAD

James Beard’s zucchini bread is a beloved American classic—moist, gently spiced, and perfectly balanced between sweet and savory. This version stays true to Beard’s philosophy: simple ingredients, careful technique, and maximum flavor.

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🥒 Ingredients

• 3 large eggs

• 1 cup vegetable oil

• 2 cups granulated sugar

• 2 teaspoons vanilla extract

• 2 cups finely grated zucchini (do not peel; lightly packed)

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon salt

• 1 tablespoon ground cinnamon

• 1 teaspoon ground nutmeg (optional but traditional)

• 1 cup chopped walnuts or pecans (optional)

• ½ cup raisins or currants (optional)

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🍞 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.

2. In a large bowl, beat eggs, oil, and sugar until thick and pale.

3. Stir in vanilla and grated zucchini.

4. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

5. Gradually fold dry ingredients into the wet mixture until just combined—do not overmix.

6. Gently fold in nuts and/or raisins, if using.

7. Divide batter evenly between pans.

8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool in pans for 10 minutes, then turn out onto racks to cool completely.

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⭐ James Beard Tips for Best Results

• Do not squeeze moisture from zucchini—it’s essential for the bread’s signature tenderness.

• Let the loaf rest overnight for best flavor; the spices deepen beautifully.

• This bread freezes exceptionally well—wrap tightly and store up to 3 months.

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🍽️ Serving Suggestions

• Slice thick and serve with salted butter or cream cheese

• Lightly toast and drizzle with honey

• Pair with coffee, tea, or spiced cider

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🧁 Why This Recipe Endures

James Beard believed great food should be approachable yet refined. This zucchini bread delivers:

• Reliable moisture

• Balanced sweetness

• Old-fashioned comfort with professional results

OTHER RECIPES

INGREDIENTS

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

PREPARATION

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. Enjoy it!

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