November 7, 2013

Zucchini- Pistachio Quick Bread

This bread is so good and yes, so quick.  It starts with one basic batter:  flour, sugar, baking power and salt...

...and milk, eggs, vanilla and melted butter

...and it works with any and all flavorings. 

I'll be working my way through a number of variations, but today I made the Zucchini-Pistachio with the last of my zucchini from Wiley's Farm.   

Zucchini-Pistachio Quick Bread

Butter and flour a 9 x 5-inch loaf pan, tapping out any excess flour.  Melt 4 ounces unsalted butter and set aside to cool.  

9 oz (2 cups) unbleached all purpose flour
3/4 cup granulated sugar
1 Tbs baking powder
3/4 teaspoon table salt
1 teaspoon cinnamon
2/3 cup chopped pistachios

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

In medium bowl, combine
1/2 cup milk
2 large eggs
1 teaspoon pure vanilla extract
-Whisk until blended.  
1 1/2 cups shredded zucchini, squeezed very dry
Stir until blended.  

Pour the wet ingredients over the dry.  Add the melted, cooled butter

Using a silicone spatula, gently fold in the wet ingredients until blended.  Don't beat the batter up.  Scrape the batter into the prepared pan and spread evenly.  

Bake, rotating halfway through, until the top is golden and a wooden skewer inserted into the center comes out clean, 50-55 minutes.  Let cool in the pan on a rack for 30 minutes.  Invert the bread onto a rack, remove the pan, turn bread right side up and let cool completely.  Yummy!!  Store tightly wrapped on the counter for up to two days and in the refrigerator for up to a week...if it lasts that long ;)

The next one I'm going to try is Blueberry-Ginger, made with Pure Michigan blueberries of course :)  Stay tuned...