As most of you probably know, the astronomical summer season begins Wednesday, June 21. Called summer solstice, it’s the day when the North Pole is most inclined towards the sun, allowing residents of the Northern Hemisphere to enjoy the longest day of the year. Astronomy aside, it’s also the beginning of lazy days, simple meals, and lots of fresh seasonal vegetables. One of my favorites is zucchini, or what the Irish call a “courgette.” Try it in this lovely tea bread with pistachios, one of a number of recipes for tea bread in my cookbooks. You can still enjoy FREE SHIPPING on Favorite Flavors of Ireland.

 ZUCCHINI BREAD WITH PISTACHIOS

MAKES 1 LOAF

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, beaten

1/2 cup (packed) light brown sugar

1/2 cup granulated sugar

1/2 cup canola oil

2 medium zucchini, grated

1/2 cup chopped pistachios

1. Preheat oven to 350° F. Grease a 9-inch loaf pan and dust with flour; tap out excess.

2. In a large bowl, sift together flours, baking powder, baking soda, salt, and cinnamon. 3. In a separate large bowl, whisk together eggs, sugars, and oil. Stir in dry ingredients and mix well. Fold in the zucchini and pistachios.

4. Transfer batter to prepared pan; smooth top. Bake for 55 to 60 minutes, or until a skewer inserted into center comes out clean. Cool in pan for 10 minutes, and then invert on to a wire rack, return to upright, and let cool completely before slicing (or wrap in foil and store at room temperature).

 

 

 

 

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