ZUCCHINI PISTACHIO BREAD

Ingredients

~1 ½ cups (186g) all-purpose flour

~ ½ teaspoon baking powder

~ ½ teaspoon baking soda

~ ½ teaspoon salt

~ ½ cup (119ml) vegetable oil

~ ¾ cup (150g) packed brown sugar

~ ¼ cup (50g) granulated sugar

~ 2 large eggs

~ 1 teaspoon vanilla extract

~ 2 teaspoons cinnamon

~ ½ cup already peeled crushed pistachio’s (optional)

~ 1 ½ cups (approximately 152g) shredded zucchini (Do not drain)

🍞HOW TO MAKE 🍞

1.) Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.

2.) Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.

3.) Add oil and both sugars to a large bowl. Stir until smooth.

4.) Mix in cinnamon, eggs, and vanilla extract.

5.) Stir in flour mixture, mixture will be thick. Add zucchini and pistachios stir until combined – mixture will get looser and more pourable after stirring in zucchini.

6.) Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf. (You can also top with pistachios like I did)

7.) Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.

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