Zucchini & Pistachio Loaf
Whether you call this a loaf or bread, it’s something I enjoy eating immensely. Not too sweet and slightly nutty, you’ll find it’s quintessentially simple, old-fashioned and comforting, with the pistachios and orange adding a contemporary edge.
Ingredients 11
2 eggs
220 g raw sugar
170 ml sunflower oil
1 orange, zest finely grated
300 g zucchini (courgette), coarsely grated
75 g unsalted pistachio kernels, coarsely chopped
150 g plain flour (all-purpose flour)
150 g wholemeal plain flour (all-purpose flour)
2 tsp baking powder
1 tsp ground cinnamon
butter, to serve, optional
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Method 5
Preheat the oven to 170°C (325°F) or 150°C (300°F) fan-forced. Grease a 12.5 cm x 24.5 cm (5 in x 9 1/2 in, base measurement) 2 litre (70 fl oz/8 cup) capacity loaf (bar) tin and line the base and two long sides with one piece of baking paper.
Put the , , , and in a large bowl and use a balloon whisk to combine well. Stir in the and .
Sift together the , , , and , returning any husks left in the sieve to the bowl. Add to the mixture and stir with a large metal spoon or spatula until just combined.
Spoon into the prepared tin and use the back of a spoon to smooth the surface. Bake in the preheated oven for 50–55 minutes or until a skewer inserted in the centre comes out clean.
Leave to stand in the tin for 5 minutes before turning out onto a wire rack to cool. Serve plain or spread with butter.
BakeClub's tips
This loaf will keep at room temperature in an airtight container for up to 2 days. To freeze, wrap whole or individual slices in plastic wrap, seal in an airtight container and freeze for up to 3 months. Thaw at room temperature and toast before serving.
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Notes
6
