This is a cake, not a bread. I've never visited Tuscany, but in the U.S., most of us don't eat slices of incredibly sweet loaves with frosting for breakfasts or snacks, so do let's call a cake a cake regardless of its shape. A Tuscan cornetto could be filled with custard, jam, or Nutella and is sweeter than a croissant (more like a brioche), and there are folks in this country who scarf down doughnuts and Danishes but not slices of this Tuscan Pignoli-Orange Zucchini Bread with 1 & 1/4 cups of granulated sugar in the loaf and 1/2 cup of powdered sugar in the frosting. These slices are incredibly rich. Also addictive. Also pricey if you use pignola nuts from Italy, Spain, and/or Portugal. The nuts are nutritious, but oh the calories!
If we can agree to call this confection a cake, count me in. Use light, mild olive oil to coat the pan and to make the loaf. DeLallo oil is from Italy and works perfectly. Toast, and chop or dice raw Marcona almonds if you run short of pignoli. Drain the grated zucchini very well, and don't overdo as you will want your loaf to unmold in one firm piece.
After your physical and fiscal splurge, a diet will be in order, but enjoy while you indulge.Read More