Description
Indulge in the perfect blend of tangy lemon, crunchy pistachios, and moist zucchini with our delicious Lemon Pistachio Zucchini Bread recipe. Learn how to bake it today!
Ingredients
Scale
- cooking spray
- 3 1/2 cups (420g) all-purpose flour
- 1 1/2 teaspoons (8 ml) baking soda
- 1 teaspoon (5 ml) salt
- 4 eggs
- 1 1/2 cups (300g) white sugar
- 1 cup (240ml) vegetable oil
- 1/2 cup (120ml) plain yogurt
- 1 small lemon, zested
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (250g) grated zucchini
- 1 cup (120g) chopped almonds
Instructions
- Set your oven to 350°F (175°C) and coat two 9×5-inch loaf pans with cooking spray.
- In one bowl, combine the flour, baking soda, and salt. In a separate bowl, whisk together the eggs, sugar, and vegetable oil, then mix in the yogurt, lemon zest, lemon juice, and vanilla extract.
- Slowly incorporate the dry mixture into the egg mixture until just blended. Gently fold in the grated zucchini and chopped almonds.
- Divide the batter evenly between the prepared loaf pans and bake in the oven until a toothpick inserted into the center comes out clean, approximately 45 to 55 minutes.
- Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Thoroughly coat loaf pans with cooking spray to prevent sticking.
- Avoid overmixing the batter after adding dry ingredients for a tender texture.
- Consider substituting chopped almonds with walnuts or pecans for a different flavor profile.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 293 kcal
- Fat: 15 g
- Protein: 5 g
Keywords: lemon zucchini bread, pistachio bread, easy zucchini bread, moist lemon bread, homemade pistachio bread, healthy zucchini loaf
