Recipe courtesy Niloufer Mavalvala
This moist loaf, made with a peppery olive oil, is less sweet and has a deep, complex flavor. Grated citrus zest lends brightness, while brown sugar adds a caramel sweetness, and cinnamon as well as nutmeg add spice. Serve buttered or spread thickly with ricotta with a dollop of Le Bon Magot’s Sour Cherry Pomegranate Conserve with Cocoa, Mahlab & Orange Flower.
Servings size: makes 1 8-inch loaf pan
Ingredients
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¾ cup shelled pistachios (unsalted)
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1 ½ cups green zucchini, grated with skin
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1 tsp. finely grated lemon zest
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½ tsp. finely grated orange zest
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1 cup light brown sugar
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1/3 cup peppery olive oil
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1/3 cup yogurt
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2 eggs, at room temperature, lightly whisked
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1 ½ tsp. vanilla extract
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1 ½ cups + 1 tbsp. all-purpose flour
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¾ tsp. baking powder
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¾ tsp. baking soda
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½ tsp. sea salt
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1 tsp. cinnamon powder
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½ tsp. freshly grated nutmeg
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¼ tsp. freshly ground allspice
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1 7oz. jar Le Bon Magot Sour Cherry Pomegranate Conserve with Cocoa, Mahlab & Orange Flower
Instructions
1. Butter an 8-inch loaf pan and set aside.
2. Heat oven to 350 degrees F and toast ½ cup pistachios lightly (approx. 10 minutes). Remove from oven and cool. Once cooled, coarsely chop and set aside.
3. In a large mixing bowl, with the paddle attachment, mix together the grated zucchini, citrus zest, sugar, olive oil, whisked eggs and vanilla extract.
4. In a separate bowl, sift together the flour, salt, baking soda, baking powder and spices.
5. With the paddle mixer running on low, carefully add the dry ingredients into the wet ingredients. Mix 1 tbsp. flour with pistachios and add to batter.
6. Pour the batter into the prepared loaf pan and scatter ¼ cup of whole pistachios on top, pressing lightly into batter.
7. Bake bread for 40 to 50 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
8. Cool on a wire rack for 10 minutes. Remove the bread from the pan and eat warm.