PISTACHIO ZUCCHINI BREAD RECIPES
ZUCCHINI PISTACHIO BREAD RECIPE - FOOD.COM
Make and share this Zucchini Pistachio Bread recipe from Food.com.
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 3 loaves
Number Of Ingredients 12
Steps:
- Mix together first 6 ingredients.
- Sift all dry ingredients together and add to first mixture.
- Fold in nuts.
- Bake in 3 loaf bread pans that are greased or sprayed with Pam.
- For glass pans, bake at 325° for 55 minutes, for metal bake at 350° for 55 minutes.
Nutrition Facts : Calories 1969.4, FatContent 104.5, SaturatedFatContent 13.6, CholesterolContent 211.5, SodiumContent 1307.1, CarbohydrateContent 238.4, FiberContent 7.3, SugarContent 136.9, ProteinContent 26.2
PISTACHIO ZUCCHINI BREAD RECIPE | RECIPES.NET
This moist and chewy zucchini bread is packed with a nutty bite! It uses pistachio pudding and grated zucchini for a delightfully soft baked treat.
Provided by Isaiah Alexander
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease two 9x5-inch loaf pans with cooking spray and line with parchment paper; set aside. In a large bowl, stir together the flour, baking powder, baking soda, salt and dry pudding mix; set aside. In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini. Then, add the wet ingredients to the dry ingredients and stir together until just combined. Batter will be a weird green color, but it won't look like that after baking.
- Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that's okay. Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into 10 slices and serve.
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