Still have an abundance of zucchini in the garden? Here’s a tried and true recipe from a master, James Beard.
I found this in my hand-written collection, probably copied from one of my mother’s cookbooks about 30 years ago. While I do have several of his collectible cookbooks that have been gifted to me over the years, the Bread book is not one of them. But, this recipe is a keeper.
Over the years, I’ve changed it (of course!), by adding buttermilk, which I am always looking for ways to use up the last of the carton.
Last week, I discovered a motherlode of cocoa nibs on sale at a grocery store. I bought several boxes, dreaming of the cookies I would bake around the holidays. I could give them away for Christmas presents! Shoot, I could just give the boxes of cocoa nibs to certain individuals. But, as I was pulling out the ingredients to make the bread this morning, I thought, it sure would be good to throw in some of those cocoa nibs…no sense in waiting for the Christmas holidays.
No sense at all!
Adapted from Beard on Bread, by James Beard
- 3 eggs
- 1 1/2 cups sugar (original recipe calls for 2 cups)
- 2 tablespoons Steen’s Cane Syrup or regular molasses
- ½ cup vegetable oil (I used grapeseed oil)
- 1 cup buttermilk
- 2 cups grated zucchini (about 2-3)
- 1 tablespoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon cinnamon
- ½ cup chopped walnuts
- ½ cup cocoa nibs, run through the processor for a few pulses to chop a little finer (or 1/2 cup mini-chocolate chips)
Preheat oven to 350 degrees.
- Beat eggs until light and foamy.
- Add sugar, molasses or cane syrup, oil, zucchini, & vanilla and mix well.
- Add dry ingredients together (flour, salt, baking soda, baking powder, cinnamon) and add to wet.
- Blend well with spoon.
- Finally add cocoa nibs and walnuts and pour into 2 9 X 5 greased loaf pans.
- Bake for 1 hour.
Let cool for 10 to 20 minutes before unmolding from the pan. Serve warm, with butter.