Recipe by LIZZY217
"A moist zucchini bread with lemon and pistachio for a unique flavor."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 1/2 cups
1 1/2 teaspoons
1 1/2 cups
small lemon, zested
chopped pistachio nuts
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.
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 didn't have any pistachios, so I used crushed pecans and it came out great! Would love to try it with the pistachios.
Very good! I did use more lemon juice. Next time I might try applesauce instead of oil. Delish!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pistachio Zucchini Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 137
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a super-moist, five-star quick bread.
See how to make a cinnamon-spicy, slightly sweet zucchini bread.
Blueberries and zucchini are married perfectly in these summertime loaves!