Zutaten für Zucchini Pistachio Bread
- 2 large eggs
- Oil
- 1 1/2 cups granulated sugar
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 teaspoon vanilla extract
- Instant Pistachio Pudding Mix
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Walnuts
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Zubereitung von Zucchini Pistachio Bread
- Preheat oven to 325°F (160°C) for glass pans or 350°F (175°C) for metal pans.
- Grease or spray three loaf pans with cooking spray.
- In a large bowl, whisk together the vegetable oil, eggs, sugar, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the grated zucchini and chopped pistachios.
- Divide the batter evenly among the prepared loaf pans.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean. For glass pans start checking at 55 minutes and for metal pans start checking at 50 minutes.
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
547g
Fat
67g
Carbs
79g
