Best 2 Zucchini Bread From The Silver Palate Cookbook Recipes

Zucchini bread is a classic quick bread recipe that is often enjoyed for breakfast, brunch, or as a snack. It is a moist and flavorful bread that is made with grated zucchini, flour, sugar, eggs, oil, and spices. Zucchini bread is a great way to use up extra zucchini from your garden, and it can also be made with other vegetables, such as carrots or apples. The Silver Palate Cookbook is a classic cookbook that was first published in 1982. It is known for its simple and delicious recipes, and its zucchini bread recipe is no exception. This article will guide you through the process of making zucchini bread from the Silver Palate Cookbook, ensuring a moist, flavorful, and delightful treat.

Here are our top 2 tried and tested recipes!

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.

THE SILVER PALATE'S CHOCOLATE CAKE

The Silver Palate's Chocolate Cake image

This recipe is adapted from "The Silver Palate Cookbook," written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side. For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn't mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp. Enter this decadent chocolate cake, whose title belies its incredible simplicity. The ingredients take hardly any time to whip together, and it bakes in a tube pan for under an hour. Gild it with a gooey chocolate frosting, and feed it to those you love with good cheer.

Provided by Christine Muhlke

Categories dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1/2 cup (1 stick) unsalted butter, plus extra for greasing pan
1 3/4 cups plus 2 tablespoons unbleached all-purpose flour, plus extra for flouring the pan
3 ounces unsweetened chocolate
1 teaspoon vanilla extract
2 cups sugar
2 eggs, separated
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon baking powder
2 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
6 tablespoons heavy cream
1 cup sifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 48 grams, TransFat 0 grams

Tips:

Use fresh zucchini: Fresh zucchini has a higher water content than older zucchini, which will result in a moist, flavorful bread.
Grate the zucchini: Grating the zucchini will help it release its moisture and evenly distribute it throughout the bread.
Don't overmix the batter: Overmixing the batter will result in a tough, dense bread. Mix just until the ingredients are combined.
Use a loaf pan with a nonstick coating: This will help prevent the bread from sticking to the pan and make it easier to remove.
Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.
Let the bread cool completely before slicing: This will help prevent the bread from crumbling.

Conclusion:

Zucchini bread is a classic quick bread that is perfect for breakfast, brunch, or a snack. It is moist, flavorful, and easy to make. With a few simple tips, you can make a delicious zucchini bread that everyone will love.