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Lemon Pistachio Zucchini Bread
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
130 minutes
Lemony zucchini bread with a delightful pistachio crunch.
Ingredients:
  • cooking spray
  • 3.5 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1.5 cups white sugar
  • 1 cup vegetable oil
  • 0.5 cup plain yogurt
  • 1 small lemon, zested
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped pistachio nuts
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C, then generously coat two 9x5-inch loaf pans with cooking spray.
  • In a bowl, combine flour, baking soda, and salt. In another bowl, whisk together eggs, sugar, and vegetable oil; then mix in yogurt, lemon zest, lemon juice, and vanilla extract. Gently incorporate flour mixture into wet ingredients until just combined, then fold in zucchini and pistachios. Divide batter evenly among loaf pans.
  • Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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