Lemon Pistachio Zucchini Bread Recipe - Allrecipes.com
Lemon Pistachio Zucchini Bread Recipe
  • READY IN ABOUT hrs

Lemon Pistachio Zucchini Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 9x5-inch loaves Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    2 hrs 10 mins

Directions

  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.
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Reviews More Reviews

Aug 07, 2014

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.

 
May 22, 2013

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 . . .

 

4 Ratings

Nov 30, 2012

Very good! I did use more lemon juice. Next time I might try applesauce instead of oil. Delish!

 

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Nutrition

  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 34.5 g
  • 11%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 258 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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