Zucchini is one of those vegetables that doesn’t do much for me. Truth be told, no vegetable really does that much for me but I know I need to consume them. Other than potatoes that have been deepfried and I’m not sure I should count that?! Zucchini does redeem itself fantastically when grated into a loaf or muffin and this recipe from ‘Bake Class’, a terrific baking book by Anneka Manning, is wonderfully simple, quick, moist and speckled with zucchini.
I made it the first time using Bob’s Red Mill 1:1 Gluten Free Flour and it turned out great. It didn’t rise as high as the ones made with all-purpose flour/whole wheat flour but the delicious taste and moistness was still there. The gluten-free version was also a little denser but it was still all eaten within 48 hours!
A note to those of you purchasing the Red Mill Gluten Free Flour…I purchased the 1:1 bag which already has the addition of zanthem gum to it. It is more expensive than their other gluten free flour, by about $3 where I purchased it, but you just measure and substitue in your recipes without having to fuss with additional ingredients. A winner for this recipe anyway!
I skipped the pistachio’s in my bread as I didn’t have any on hand but feel free to add in some pecans or walnuts or even a few butterscotch chips. Scumptious, moist and packed with flecks of zucchini the only improvement I made was slathering my slices with some sweet butter. Mmmm Mmmm, fabulous with your morning coffee or afternoon tea.
Oh, a few more things…this recipe has no salt so ‘no’, I didn’t forget it; I used regular brown sugar instead of raw sugar and once I was short about 1/2 cup of zucchini so I added in some ripe banana and it was great. Give this recipe a try and feel free to message me!
Zucchini & Pistachio Loaf
Preheat oven to 325F. Parchment line a 5 x 9 1/2 with parchment paper to make sling for easy removal.
1 cup raw sugar
2/3 cup sunflower or light olive oil
Grated zest of 1 orange
2 1/4 cups coarsely grated zucchini
1/2 cup (approx.) unsalted shelled pistachios
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking powder
1 tsp cinnamon
In a large bowl, whisk together eggs, sugar, oil and zest. Stir in zucchini and pistachios.
In a medium bowl, sift together the flours, baking powder and cinnamon. Add to the the zucchini mixture and stir with a spatula or large spoon just until combined.
Spoon into the prepared loaf pan and smooth top evenly,
Bake for approximately 50-55 minutes or until a skewer inserted in the centre comes out clean. Let cool about 5 minues and remove from pan to cool completely.