Zucchini-Pistachio-Raisin Quick Bread with Orange Glaze2015-02-14
- Yield : 1 regular loaf or 3 mini loaves
- Cook Time : 25m
- Ready In : 45m
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- 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 cup raisins
- 3/4 cup chopped toasted pistachios
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 teaspoon grated lemon or orange zest, optional
- 1 cup shredded zucchini, excess moisture squeezed out
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon orange zest, plus 1 tablespoon juice
For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and pistachios and toss together. Set aside.
Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
For the orange glaze: Whisk together the confectioners' sugar, milk and orange zest and juice in a small bowl.
Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Try not to use dark coated baking pans; the quick bread could get too dark.
Most quick breads taste better if left to sit overnight.