Yield: Yields one loaf
This tasty quick bread is the perfect destination for late-summer zucchini. Pistachios are the perfect flavor pairing here, and a dusting of confectioners’ sugar adds a bit of sweetness to every bite.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I had to weigh in on this one after seeing the 2 star review. I make a lot of quick breads for breakfast and look for recipes that are fairly light on sugar, keep and freeze well and that I don't tire of after a day or two. This recipe meets all those requirements, and it's tender and delicious (not dry) - loved the pistachios in particular. I'll definitely be trying more of the variations in this issue.
I found this loaf pretty bland, and a bit dry. Doesn't hold a candle to zucchini chocolate for example.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?