Description
Joy the Baker, swirled with pistachio cream… topped with pistachio streusel?
Ingredients
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup + 2 tbsp granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons vanilla extract, divided
- 1 1/4 cups all-purpose flour (or, 1 1/4 cups gluten free flour + 3/4 tsp xanthan gum)
- 1/4 cup cocoa powder
- 3/4 teaspoons salt
- 3/4 teaspoons baking soda
- 1/4 teaspoon baking powder, divided
- 3/4 teaspoon ground cinnamon
- 2 cups freshly shredded zucchini
- 3/4 cups chocolate chips
- pistachio cream
- 1/2 heaping cup coarsely chopped, roasted and salted shelled pistachios
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Spray a 9×5-inch loaf pans with nonstick cooking spray, line with parchment paper, and lightly spray the parchment paper. Set aside.
- Mix the eggs, oil, sugars, and vanilla extract. Whisk well to combine until each is thick and glossy. Set aside.
- Add in the dry ingredients (flour, cocoa powder, salt, baking soda and baking powder). Fold gently until incorporated.
- Add 2 cups of grated zucchini to the batter and fold until everything is moistened.
- Mix in the chocolate chips and pistachios, if using.
- Spoon half the batter into the prepared pan. Spoon/drizzle some pistachio cream throughout. Top with the rest of the batter, then add a few more dollops of pistachio cream. Run a knife through it gently to swirl it.
- Bake for 45 to 50 minutes or until a skewer inserted in the center of each loaf comes out mostly dry.
- Allow to cool for 15 minutes before removing from the pan to slice and serve warm. Bread will last, well wrapped at room temperature, for up to 4 days.