Zucchini Bread With Pistachios Orange Recipe 465

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ZUCCHINI-PISTACHIO BREAD



Zucchini-Pistachio Bread image

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.

Provided by Abigail Johnson Dodge

Categories     Breakfast/brunch

Yield Yields one loaf

Number Of Ingredients 13

1 Tbs. unsalted butter, softened
9 oz. (2 cups) unbleached all-purpose flour, 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. (1/2 cup) unsalted butter, melted and cooled
Confectioners' sugar for dusting

Steps:

  • Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) 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.

Nutrition Facts : ServingSize 10, Calories 330 kcal, Fat 140 kcal, SaturatedFat 8 g, TransFat 16 g, Carbohydrate 41 g, Fiber 2 g, Protein 7 g, Cholesterol 65 mg, Sodium 320 mg, UnsaturatedFat 7 g

ZUCCHINI NUT BREAD



Zucchini Nut Bread image

This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 12

2 cups finely grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

ZUCCHINI BREAD WITH PISTACHIOS & ORANGE RECIPE - (4.6/5)



Zucchini Bread with Pistachios & Orange Recipe - (4.6/5) image

Provided by BlueSchmoo

Number Of Ingredients 15

1 1/2 pounds zucchini, shredded
1 1/4 cups brown sugar, packed
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon orange zest, grated
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
3/4 cup shelled pistachios, toasted and chopped
1 tablespoon granulated sugar

Steps:

  • Adjust oven rack to middle position and preheat oven to 325°F. Grease 8 1/2 by 4 1/2 inch loaf pan. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (1/2 to 2/3 cup). Whisk brown sugar, oil, eggs, vanilla, and orange zest together in medium bowl. Fold in drained zucchini. Whisk all-purpose flour, whole-wheat flour, salt, baking powder, baking soda, nutmeg, and cardamom together in large bowl. Fold in zucchini mixture until just incorporated. Fold in pistachios. Pour batter into prepared pan and sprinkle with granulated sugar. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and cool completely on wire rack. Serve.

PISTACHIO ZUCCHINI BREAD



Pistachio Zucchini Bread image

This deliciously soft pistachio zucchini bread is the perfect twist on a classic recipe. Packed with tons of unique flavor combinations from the pistachios and zucchini, you will LOVE this bread!

Provided by Alyssa Rivers

Categories     Bread

Time 1h15m

Number Of Ingredients 11

2 cups all purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 3.4 oz. box instant pistachio pudding
3 large eggs
1 3/4 cups sugar
1 Tablespoon vanilla extract
3/4 cups vegetable or canola oil
2 cups grated zucchini (peeled or unpeeled)
1/2 cup chopped pistachios

Steps:

  • Preheat the 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 and pistachios.
  • Then, add the wet ingredients to the dry ingredients and stir together until just combined. The 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 ten slices and serve.

Nutrition Facts : Calories 290 kcal, Carbohydrate 57 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 56 mg, Sodium 368 mg, Fiber 2 g, Sugar 36 g, TransFat 0.01 g, UnsaturatedFat 3 g, ServingSize 1 serving

ORANGE ZUCCHINI BREAD



Orange Zucchini Bread image

These moist mini loaves have pretty flecks of green from the zucchini. I won first place at the Ohio State Fair with this recipe! -Pat Woolley, Jackson Center, Ohio

Provided by Taste of Home

Time 1h

Yield 4 mini loaves.

Number Of Ingredients 14

3 large eggs
3/4 cup vegetable oil
1-1/2 cups sugar
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/2 teaspoon orange extract
1/4 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon zest, orange zest and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts., Transfer to four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 275 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 193mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON PISTACHIO ZUCCHINI BREAD



Lemon Pistachio Zucchini Bread image

A moist zucchini bread with lemon and pistachio for a unique flavor.

Provided by LIZZY217

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 2h10m

Yield 20

Number Of Ingredients 13

cooking spray
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
½ cup plain yogurt
1 small lemon, zested
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pistachio nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  • Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 34.5 g, Cholesterol 37.6 mg, Fat 15.3 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 257.8 mg, Sugar 16.3 g

ZUCCHINI ORANGE BREAD



Zucchini Orange Bread image

Make and share this Zucchini Orange Bread recipe from Food.com.

Provided by Lennie

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 20-24 serving(s)

Number Of Ingredients 15

4 eggs
1 1/2 cups sugar
3/4 cup oil
2/3 cup orange juice
2 cups shredded unpeeled zucchini
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons grated orange rind
2 1/2 teaspoons cinnamon
1/2 teaspoon clove
1/2 cup chopped nuts (optional)
1 cup powdered sugar
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 350°F.
  • Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
  • In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
  • Add oil, orange juice and zucchini.
  • Stir in remaining bread ingredients; mix well.
  • Pour batter into prepared pans.
  • Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
  • Cool 10 minutes.
  • Remove from pans; cool slightly on a rack.
  • In small bowl, blend glaze ingredients; spread over warm loaves.
  • Cool completely on wire rack.
  • Wrap tightly and store in refrigerator.

ZUCCHINI PISTACHIO BREAD



Zucchini Pistachio Bread image

Make and share this Zucchini Pistachio Bread recipe from Food.com.

Provided by Marie

Categories     Quick Breads

Time 1h10m

Yield 3 loaves

Number Of Ingredients 12

3 eggs, well beaten
1 cup oil
2 cups sugar
2 cups unpeeled grated zucchini
3 teaspoons vanilla extract
1 (3 1/2 ounce) package instant pistachio pudding mix
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 cup chopped walnuts

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, Fat 104.5, SaturatedFat 13.6, Cholesterol 211.5, Sodium 1307.1, Carbohydrate 238.4, Fiber 7.3, Sugar 136.9, Protein 26.2

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD



Chocolate Chip Orange Zucchini Bread image

Quick easy recipe that will impress both family and friends. So easy, yet tastes like you spent hours baking!

Provided by Jules Paulus

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 14

3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon orange zest
3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • Sift together flour, baking powder, soda, salt, and spices.
  • In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 34.3 g, Cholesterol 23.3 mg, Fat 15.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 165.4 mg, Sugar 20.9 g

ZUCCHINI-PISTACHIO-RAISIN QUICK BREAD WITH ORANGE GLAZE



Zucchini-Pistachio-Raisin Quick Bread with Orange Glaze image

Add fruit flavor to this zucchini-pistachio bread with raisins and an orange glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup raisins
3/4 cup chopped toasted pistachios
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon orange zest, plus 1 tablespoon juice

Steps:

  • For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and pistachios and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • For the orange glaze: Whisk together the confectioners' sugar, milk and orange zest and juice in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
  • Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
  • Try not to use dark coated baking pans; the quick bread could get too dark.
  • Most quick breads taste better if left to sit overnight.

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