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    You are in: Home / Recipes / Zucchini Pistachio Bread Recipe
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    Zucchini Pistachio Bread

    Average Rating:

    2 Total Reviews

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    • on October 10, 2004

      I too got 2 large loaves out of this recipe, but my loaf pans are pretty large. It took longer to cook then stated, but that was because I only baked the 2 loaves. I used a smaller package of pudding (because I mis-read the directions before I went to the store) and I used pistachios instead of walnuts. I have a ton and I thought "Hey, it's got pistachio in the title so I'll use my pistachios!" They are a little softer then other nuts, but we liked the flavor a lot. I also used whole wheat pastry flour instead of white and it turned out really well. Thanks so much for such a great recipe!

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    • on July 26, 2004

      I made this for a pot luck using fresh zucchini from my garden. I should have taken both loaves to the party. It was gone in about 5 minutes. I was only able to get 2 large loaves out of this receipe, not the 3 that it states. This will definitely be our new zucchini bread recipe in the house. Thanks for posting.

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    Nutritional Facts for Zucchini Pistachio Bread

    Serving Size: 1 (1536 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1969.4
    Calories from Fat 940
    Total Fat 104.4 g
    Saturated Fat 13.5 g
    Cholesterol 211.5 mg
    Sodium 1307.0 mg
    Total Carbohydrate 238.4 g
    Dietary Fiber 7.3 g
    Sugars 136.9 g
    Protein 26.1 g

    The following items or measurements are not included:

    instant pistachio pudding mix


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