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Lemon Pistachio Zucchini Bread

Lemon Pistachio Zucchini Bread

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    2 h 10 m
LIZZY217

LIZZY217

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Molly
1

Molly

8/7/2014

Big hit at our house. When I got ready to make this, all I had was vanilla Greek yogurt, so I used that in place of the plain yogurt. I made this in to 5 mini loaves (6" x 3 1/2")instead of 2 full size loaves and baked it for 35 minutes. Great taste and texture. This bread rose beautifully.

KKH3
1

KKH3

5/22/2013

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

11/30/2012

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

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