Recipe by LIZZY217
"A moist zucchini bread with lemon and pistachio for a unique flavor."
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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 . . .
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 lemon flavor as well as the pistachios. Will definitely make this again.
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
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