Tuscan Pignoli-Orange Zucchini Bread Recipe

Name: Tuscan Pignoli-Orange Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0F. Coat a 9- x 5-inch loaf pan with baking spray.
2
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.
3
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.
4
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.
5
Whisk together powdered sugar, cream, and remaining 1 teaspoon zest until smooth. Drizzle glaze over cooled bread. Sprinkle evenly with reserved pine nuts.

1745

kcal

Calories

128

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 large eggs, 1 1/4 cups granulated sugar, 1 cup vegetable oil, 1 teaspoon vanilla extract, and more.

Yes, Tuscan Pignoli-Orange Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tuscan Pignoli-Orange Zucchini Bread

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