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.
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.
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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