Lemon Pistachio Zucchini Bread

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

Original recipe makes 2 9×5-inch loaves

Ingredients

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

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray two 9×5-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.

Nutrition

Calories: 293 kcal
Carbohydrates: 34.5 g
Cholesterol: 43 mg
Fat: 15.3 g
Fiber: 1.4 g
Protein: 5.3 g
Sodium: 258 mg

Related Recipes:

Zucchini Bread with Cinnamon Sugar Topping Better Chocolate Chip Zucchini Bread Zucchini-Raspberry Bread Caley’s Classic Zucchini Bread Grandma’s Best Zucchini Bread Vegan Zucchini Bread Zucchini Plum Bread Ellen’s Lemon Zucchini Bread Lemon Zucchini Bread Lemon Zucchini Muffins