I am one happy girl when I try a new recipe and things turn out great.  It’s even better when a recipe exceeds my expectations like this one did.  It’s been a long time since I’d made zucchini bread but with some of those veggies hanging out on my counter needing to be cooked, I decided to give it a try.  Goodness gracious, this bread is so moist has rich flavor from the cinnamon & vanilla and just the right amount of crunchy texture from the zucchini & pistachios. The big surprise…it’s made in just one bowl!  While it was still warm, I served it with a dollop of fresh ricotta flavored with honey and lemon zest.  It was so, so good that I decided to have a piece for breakfast – toasted with a little spread of butter.  I love it when a plan comes together…
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Zucchini Bread
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Goodness gracious, this bread is so moist has rich flavor from the cinnamon & vanilla and just the right amount of crunchy texture from the zucchini & pistachios. 

Course: Snack
Cuisine: American
Servings: 8
Author: Donya | asouthernsoul.com
Ingredients
  • 2 cups shredded raw zucchini
  • 3 eggs - room temperature
  • 1 3/4 cups sugar
  • 1 cup vegetable oil
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 cup chopped pistachios
Instructions
  1. Shred zucchini with a box grater and place in a small mesh strainer. Press or squeeze with hands to get excess liquid out.
  2. In a mixing bowl whisk together eggs, sugar, and oil.
  3. Add into the wet mixture the flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts, mixing until combined.
  4. Add drained zucchini. Mix well.
  5. Pour into a greased and floured 8 1/2 x 4 1/2-inch loaf pan.
  6. Bake for 55 to 60 minutes at 350°, or until a wooden pick, inserted in center comes out clean.
Serving Ideas 
  • while still warm, top with fresh ricotta flavored with honey and lemon zest.
  • toasted with butter.
  • whipped cream with toasted pistachios.
  • bake in cupcake tins and frost with cream cheese icing.

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