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Zucchini Bread with Honey Pistachio Cream Cheese Spread

September 19, 2011

This is the sort of thing you might make in culinary school … Not that I’ve been to culinary school (except for a visit, but that will be another post), but I found this recipe in Johnson & Wales University’s recipe collection when I was researching culinary libraries for a project.  If you want to see more (or the original 2-loaf recipe), go to

Zucchini bread with cream cheese spread

1 ½ cups flour

1 tsp baking soda

½ tsp salt

¼ tsp baking powder

¾ tsp cinnamon

1/3 cup walnuts, finely chopped

1 cup zucchini, coarsely grated

1/2 very ripe banana

1 cup sugar

1 ½ eggs, lightly beaten

¼ cup vegetable oil

½ tsp lemon juice

¼ cup pineapple juice

Cream cheese spread

6 oz. cream cheese, softened

1 Tbsp sour cream

1/4 cup pistachios, ground

½ Tbsp honey

1 Tbsp maple syrup

¼ tsp salt

3 drops vanilla extract

Mix all the dry ingredients.  Mash the banana and mix it with the grated zucchini. Combine the wet ingredients then add the banana/zucchini mixture.  Add the dry ingredients to the wet ingredients and fold lightly (don’t over mix). Put batter into a greased and floured loaf pan and bake at 350 degrees F for an hour, or until cooked through. Let sit in pan for 10 min. before removing to a wire rack to cool.  Combine all ingredients for cream cheese spread and stir until smooth.

Zucchini bread close up


From → Breads

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