zucchini bread1

Zucchini Bread

Zucchini is usually prepared as a savory dish.  For a different twist, try turning it into a bread and present as a petit sandwich that can be served at a brunch, tea party or for a ladies luncheon.  Incorporate pistachios and raisins to add texture and a touch of sweetness.

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon dried basil
  • 1/2 teaspoons nutmeg
  • 1 cup chopped pistachios
  • 1 cup dried raisins

Makes 2 loaves

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the dried basil and nutmeg and mix. Fold in the pistachios and dried raisins.

2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

To make into petit sandwiches, slice the loaves into thin slices and spread with light cream cheese and a touch of apricot jam.  Cut in half and arrange on a plate.




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