Best 2 Zucchini Bread From The Silver Palate Cookbook Recipes

Indulge in the delectable Zucchini Bread from the Silver Palate Cookbook, a classic recipe that has tantalized taste buds for generations. This moist and flavorful bread is the epitome of comfort food, with a tender crumb and a symphony of spices that dance on the palate. As an added bonus, this recipe includes variations for Chocolate Zucchini Bread, Zucchini Muffins, and even a unique Zucchini Cake with Cream Cheese Frosting. Whether you're a seasoned baker or just starting out, this versatile recipe is sure to impress. Gather your ingredients and embark on a culinary journey that will leave you craving more.

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CLASSIC ZUCCHINI BREAD

Classic Zucchini Bread image

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

Ingredients

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)

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

MOM'S ZUCCHINI BREAD

Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

Tips:

Prep Your Zucchini: Grate your zucchini using the large holes of a box grater. Don't squeeze out the excess moisture, as this will help keep the bread moist.
Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter, more tender bread.
Add Eggs One at a Time: Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. This will help prevent the batter from curdling.
Gently Fold in Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Overmixing can result in a tough, dense bread.
Bake Until a Toothpick Inserted Comes Out Clean: The bread is done baking when a toothpick inserted into the center comes out clean. Overbaking can result in a dry, crumbly bread.

Conclusion:

With its moist, tender crumb and sweet, nutty flavor, this zucchini bread from the Silver Palate Cookbook is a classic for a reason. By following these tips, you can ensure that your zucchini bread turns out perfect every time. Whether you enjoy it for breakfast, lunch, or a snack, this bread is sure to be a hit with everyone who tries it. So next time you have an abundance of zucchini, be sure to give this recipe a try!