* Exported from MasterCook *
Bread, Zucchini-Pistachio
Recipe By :Abigail Johnson Dodge
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Nuts
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbs. unsalted butter -- softened, for the pan
9 oz. unbleached all-purpose flour -- (2 cups)
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. unsalted butter -- (1/2 cup) melted and cooled
Confectioners' sugar for dusting
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.
Position a rack in the lower third of the oven and heat the oven to
350F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x
4-1/2" or 9 x 5") 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.
Yields one loaf
Serves 10
Source:
"Fine Cooking Issue 125"
S(Internet Address):
"http://www.finecooking.com/recipes/zucchini-pistachio-bread.aspx?nterms=52404";
- - - - - - - - - - - - - - - - - - -
PerServing (excluding unknown items): 320 Calories; 16g Fat (44.9%
calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber;
72mg Cholesterol; 344mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.