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 today to get daily recipes from Fine Cooking plus special offers
Lovely delicate flavor. I only used 1/2 the amount of granulated sugar and it was sweet enough for me. A keeper recipe!
Exceptional zucchini bread. Not your grandmother's recipe, for sure. Pistachios don't hit the palate like walnuts (or black walnuts) so the proportions of sugar and vanilla are pulled back to allow the pistachios to show through. Beautifully nuanced. I experimented with combinations of milk and yogurt to see about some tang. Interesting. All things considered, a very nice experience.
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.
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.