Lemon Pistachio Zucchini Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 31, 2015
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.
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Cooking Level: Intermediate

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Reviewed: Sep. 25, 2014
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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Photo by Molly
Reviewed: Aug. 7, 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.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Reviewed: 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 . . .
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Reviewed: 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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