lemon-pistachio-zucchini-bread

Lemon Pistachio Zucchini Bread

2 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    2 h 10 m
LIZZY217
Recipe by  LIZZY217

“A moist zucchini bread with lemon and pistachio for a unique flavor.”

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Ingredients

Adjust Servings

Original recipe yields 2 9x5-inch loaves

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  2. 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.
  3. 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.

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Reviews (2)

Rate This Recipe
KKH3
1

KKH3

I substituted milk for the yogurt. This came out fine, rose well, was cooked in the middle, not burnt, but it tasted weird. Odd flavor . . .

kmac
0

kmac

Very good! I did use more lemon juice. Next time I might try applesauce instead of oil. Delish!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 15.3 g
  • 23%
  • Carbs
  • 34.5 g
  • 11%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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