How to Make Lemon Pistachio Zucchini Bread - A Step-by-Step Guide

When life gives you zucchini, make zucchini bread! And not just any zucchini bread, but a delightful and flavorful Lemon Pistachio Zucchini Bread. This recipe takes the traditional zucchini bread to a whole new level with the addition of bright and zesty lemon, and crunchy pistachios. It's the perfect way to use up that bumper crop of zucchini from your garden or to enjoy the abundance of this versatile vegetable at the market.

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Ingredients

  • cooking spray
  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 ½ cups white sugar
  • 1 cup vegetable oil
  • ½ cup plain yogurt
  • 1 small lemon, zested
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped pistachio nuts

Information

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 10 mins
  • Servings: 20
  • Yield: 2 9x5-inch loaves

  • 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.
  • Nutrition

    293 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Cholesterol: 38mg
    • Sodium: 258mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 1g
    • Total Sugars: 16g
    • Protein: 5g
    • Vitamin C: 3mg
    • Calcium: 29mg
    • Iron: 2mg
    • Potassium: 149mg