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. 

Deb Wise
Recipe by MyRecipes

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Daniel Agee; Food Styling: Deb Wise; Prop Styling: Audrey Davis

Recipe Summary

active:
15 mins
total:
2 hrs 30 mins
Yield:
Serves 10 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.

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  • 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.