Tuesday, April 19, 2011

Zucchini-Pistachio Bread

From the book The Essential Tea Companion.  Everybody here loves Pistachios, so when I found this recipe, I tried it and it was a blast. 

Bread Ingredients:

1 1/2 cups all purpose flour
1 1/2 tsp. baking soda
1/4 tsp. ground cinnamon
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups grated zucchini, squeezed dry
1 1/2 cups shelled and peeled pistachios, lightly toasted

Ingredients for Vanilla-scented Frosting

1 large egg
3/4 cup sugar
2 1/2 tablespoons cold water
1/8 tsp. cream of tartar
3/4 tsp. light corn syrup
1/2 tsp. vanilla extract


For the bread:
1. Heat the oven to 350 degrees.  Generously butter a 9x5x3 inch loaf pan.

2.  Sift together the flour,  baking soda, and cinnamon into a bowl.

3.  In another bowl, whisk together the sugar, eggs, oil, vanilla and salt.  Add to the dry ingredients and stir until combined.  Fold in the zucchini and pistachios.

4.  Transfer the batter to the prepared pan and bake for 50 - 60 minutes, until a cake tester inserted in the center comes out clean.

5.  Let the bread cool in the pan on a wire rack for 10 minutes.  Invert onto the wire rack and cool completely.

For the frosting:

6.  In the top of a double boiler set over simmering water; combine the egg white, sugar, water, cream of tartar and the corn syrup.  Using a hand mixer; beat the mixture for 7 minutes or until it is think and fluffy.  Beat in the vanilla.

7.  Frost the top of the cooled cake/bread.  Allow the frosting to set before serving.


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