Lemon Pistachio Zucchini Bread

Lemon Pistachio Zucchini Bread

LIZZY217

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

2 h 10 m servings 293 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 . . .

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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 ...

Substituted a few things to make it a bit healthier: used kefir (since dad is growing them so I had it on hand) instead of yogurt, and applesauce instead of oil. It was delicious. I love the le...

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 . . .

I made this on a whim to use up my zucchini in the fridge. This recipe is my new favourite for my B&B guests. I didn't have yogurt so substituted sour cream. It was perfect. I also drizzled ...

Absolutely Delicious! I made it exactly per the recipe, out of all the zucchinis bread I made, this one is my favorite!

I made this without pistachios but instead pecans and milk instead of yogurt simply because I didn't have either. I personally did not like it. I didn't like, it made my house smell weird, how...

This is a great recipe! I bake all the time and deliver treats to my neighbors. Everyone loved this! I always change every recipe up a bit but I didn't change anything on this one except that...

Great was to use Summer zuchinni crop. Something different from traditional zuchinni bread. Kids loved it to. Have already emailed this recipe to several others to try. Will do again for sure.

I didn't have any pistachios, so I used crushed pecans and it came out great! Would love to try it with the pistachios.

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