Best 7 Zucchini Pistachio Cherry Quick Bread With Cream Cheese Glaze Recipes

PISTACHIO ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees. Grease two 9x5-inch loaf pans with cooking spray and line with parchment paper; set aside.
• In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside.
• In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios.
• Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won't look like that after baking.
• Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that's okay.
• Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.

ZUCCHINI-ALMOND-CHERRY QUICK BREAD WITH LIME GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the lime glaze: Whisk together the confectioners' sugar, milk and lime zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

LEMON PISTACHIO ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CREAM CHEESE ZUCCHINI BREAD (LOAF AND/OR MUFFINS)

Steps:

• Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
• Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
• Add cream cheese and beat until blended.
• In a separate bowl, combine dry ingredients.
• Slowly add flour mixture to egg mixture, beating constantly until combined.
• Fold in nuts and zucchini.
• Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
• Cool for 10 minutes in pan before turning out.

ZUCCHINI PISTACHIO BREAD

Steps:

• Mix together first 6 ingredients.
• Sift all dry ingredients together and add to first mixture.
• Fold in nuts.
• Bake in 3 loaf bread pans that are greased or sprayed with Pam.
• For glass pans, bake at 325° for 55 minutes, for metal bake at 350° for 55 minutes.

CHERRY PISTACHIO BREAD

Steps:

• In a large bowl, combine cake and pudding mixes. Combine the eggs, sour cream, oil, water and food coloring if desired; add to dry ingredients. Beat until blended (batter will be thick). Fold in cherries and pecans., Combine sugar and cinnamon; sprinkle 1 tablespoon over the bottom and up the sides of two greased 8x4-in. loaf pans. Add batter; sprinkle with remaining cinnamon-sugar. , Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CHERRY-ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.
• Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
• Beat eggs in a separate, large bowl with an electric mixer. Add sugar, grated zucchini, coconut oil, buttermilk, and vanilla extract; beat until combined. Add flour mixture and blend until just combined. Fold in pecans, chopped cherries, and cherry juice. Transfer batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.