Got a boatload of zucchini? A loaf of so-simple quick bread is a delightful, kid-friendly way to put it to use. With bright citrusy notes, toasty pine nuts, and a delightful texture delivered by the blend of semolina and almond flours, this Italian-inspired uptake on your typical zucchini bread is sure to impress.
3 large eggs
1 1/4 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 teaspoons orange zest (from 1 orange), divided
2 cups grated unpeeled zucchini
1 cup (about 4 1/4 oz.) all-purpose flour
1/2 cup (about 2 3/4 oz.) semolina flour
1/2 cup (about 1 3/4 oz.) almond flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon table salt
1 cup roasted pine nuts, divided
1/2 cup (about 2 oz.) powdered sugar
3 tablespoons heavy cream
How to Make It
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.
Place eggs in a large bowl; lightly whisk. Add granulated sugar, oil, vanilla, and 1 tablespoon of the orange zest; whisk until smooth. Stir in grated zucchini.
Whisk together flours, baking soda, baking powder, and salt in a medium bowl just until combined. Add flour mixture to egg mixture, stirring just until combined. Set aside 2 tablespoons of the pine nuts; stir remaining pine nuts into batter. Scrape batter into prepared pan; smooth top with spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.
Whisk together powdered sugar, cream, and remaining 1 teaspoon zest until smooth. Drizzle glaze over cooled bread. Sprinkle evenly with reserved pine nuts.
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