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Zucchini-Pistachio Bread

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Serves 10

Yields one loaf

  • by Abigail Johnson Dodge from Fine Cooking
    Issue 125

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.

  • 1 Tbs. unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 1 tsp. ground cinnamon
  • 2/3 cup chopped toasted pistachios
  • 1/2 cup whole milk
  • 2 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1-1/2 cups coarsely grated zucchini, squeezed dry
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled
  • Confectioners’ sugar for dusting

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Whisk until well blended. Stir in the pistachios.

In a medium bowl, combine the milk, eggs, and vanilla. Add the zucchini and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar.  Store, covered, at room temperature for up to 2 days.

nutrition information (per serving):
Calories (kcal): 330; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 8; Protein (g): 7; Monounsaturated Fat (g): 5; Carbohydrates (g): 41; Polyunsaturated Fat (g): 2; Sodium (mg): 320; Cholesterol (mg): 65; Fiber (g): 2;

Photo: Scott Phillips

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.

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