Zucchini Bread From The Silver Palate Cookbook Food

JAMES BEARD'S ZUCCHINI BREAD

James Beard's Zucchini Bread image

This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole wheat flour instead of all white flour.

Provided by James Beard

Categories Bread Breakfast Side Bake Kid-Friendly Walnut Zucchini Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Small Plates

Yield Makes 2 loaves

Number Of Ingredients 11

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

Steps:

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.

TAPENADE FROM THE SILVER PALATE COOKBOOK

Tapenade from the Silver Palate Cookbook image

Had this tonight at a friend's BBQ and thought I'd share. It was great! Thanks Tony and Lori. I had it without the mayo added. Very tasty on crackers. Note: If fresh basil is not available, substitute 1 cup fresh parsley leaves and 2 tsp dried basil.

Provided by Oolala

Categories Spreads

Time 7m

Yield 1 1/2 cups, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup imported black kalamata olive, pitted, can use Alfonso
1/4 cup imported green Sicilian olives, pitted
4 anchovy fillets
1 garlic clove
2 tablespoons capers, drained
2 tablespoons tuna packed in oil, drained
1 tablespoon lemon juice
1 cup fresh basil leaf, rinsed and patted dry
1/4 cup extra virgin olive oil
1/4 cup mayonnaise (optional)

Steps:

Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.

Nutrition Facts : Calories 107.9, Fat 10.8, SaturatedFat 1.5, Cholesterol 2.8, Sodium 291.6, Carbohydrate 1.5, Fiber 0.8, Sugar 0.1, Protein 2

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