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Breakfast Dessert Sweet  •  July 13, 2022

Olive Oil Pine Nut Zucchini Bread

Olive Oil Pine Nut Zucchini Bread
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Olive Oil Pine Nut Zucchini Bread

Makes 1 loaf
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Course Breakfast, Dessert
Servings 1 loaf

Equipment

  • Loaf pan
  • Parchment paper
  • Large Bowl
  • Whisk
  • Medium bowl
  • Wire rack

Ingredients
  

  • 2 eggs
  • ½ cup sugar
  • ½ cup lightly packed brown sugar
  • ½ cup extra virgin olive oil
  • 1 tsp vanilla
  • 1 packed cup grated zucchini
  • 1 ½ cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • 1 tsp kosher salt
  • ½ cup toasted pine nuts
  • 1 cup semi sweet chocolate chips
  • Demerara sugar optional

Instructions
 

  • Grease a loaf pan and line with parchment. Preheat oven to 350ºF.
  • In a large bowl, whip eggs and sugars until lighter in color and mixture thickens slightly. This should only take a couple minutes whisking my hand.
  • While whisking, slowly stream in olive oil. Mix in vanilla and grated zucchini.
  • In a medium bowl sift flour, baking powder, baking soda, cinnamon, and salt. Stir in pine nuts and chocolate chips to coat in the flour mixture.
  • Gently stir dry ingredients into the wet until just combined. Be careful no to over mix.
  • Transfer batter to the prepared loaf pan. Sprinkle with Demerara sugar, if using.
  • Bake for 45-60 minutes until a toothpick inserted in the center comes out clan.
  • Let loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.*

Notes

*You can also eat it warm if you aren’t too concerned with getting a perfect slice! It’s also great toasted in a bit of butter the next day! Even better served warm with some vanilla ice cream as a fun dessert 🙂
Keyword Breads
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Tags

  • Bread

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