Lemon Pistachio Zucchini Bread
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5.0
18 reviews
Excellent
Lemon Pistachio Zucchini Bread
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Lemon Pistachio Zucchini Bread is a fun twist on zucchini bread that's positively addictive! Try it with a sweet lemon glaze as a dessert bread or dive in as is for a tasty breakfast bread to kickstart your day!
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Ingredients
- 1 + ¾ cups all-purpose flour (210 grams)
- ¾ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup sugar
- ½ cup avocado oil (or favorite healthy oil)
- ¼ cup Sour Cream or Greek yogurt
- Zest of 1 lemon (save 1/4 tsp for the glaze)
- 1 TBSP lemon juice
- 1 tsp pure vanilla extract
- 1 cup grated zucchini
- ½ cup shelled pistachio nuts (chopped/crushed)
LEMON GLAZE (OPTIONAL BUT DELICOUS!)
- 1 TBSP lemon juice (use less for a sweeter glaze, 2 TBSP for EXTRA-tart)
- 1 cup powdered sugar
- ¼ tsp lemon zest, or to taste
- 1 tsp melted butter
- ⅛ tsp of finely ground salt
- ⅛ tsp pure vanilla extract
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Instructions
- Preheat oven to 350 degrees F.
- Spray 3 mini 6 x 3.5 x 2 inch loaf pans with cooking spray (I use my favorite avocado oil spray) and set aside. Using a different size? See notes for tips.
- Combine flour, baking soda, and salt in a medium bowl and mix.
- In a large bowl, beat together eggs, sugar, and oil.
- Stir in sour cream, lemon juice + zest, and vanilla.
- Sift your flour mixture over the wet ingredients and stir with a fork until just barely incorporated.
- Gently pat your zucchini dry with a paper towel then fold it into the batter along with the pistachio nuts.
- Pour into mini loaf pans and place atop a baking sheet on the center rack of your preheated oven. Bake for 28-30 minutes or until a toothpick inserted to the center of the loaf comes out clean.
- Allow to cool in the pan for 10 minutes then remove + transfer to a wire rack to finish cooling.
- If adding the optional glaze, once bread is mostly cooled, whisk together your glaze, starting with just 1/2 TBSP of lemon juice and adding more to taste based on tartness preference. Pour over bread, slice, and serve.
Notes
- I used three light 6 x 3.5 x 2 inch mini loaf pans for my bread because I like to gift some whenever I bake. As written, this recipe yields 3 small loves at about 7-8 slices per loaf.
- 6 x 3.5 x 2 inch
- You can also use one light 9 x 5 inch loaf pan and adjust bake time to 45-55 minutes. If using a different sized pan, transferring to muffin tins, or using glass/dark loaf pans you'll want to adjust the bake times to suit. Glass bakeware cooks more quickly while darker bake wear causes bread to brown darker/faster so you may want to drop the oven temp by 25 degrees F to compensate. If making muffins out of the batter, they cook faster so start checking them around the 20 minute mark.
- 9 x 5 inch loaf pan
- Bread may be wrapped tightly in plastic wrap and stored for up to 4 days. You can even freeze it! Enjoy leftover bread as is or warm it up in the toaster oven or microwave until fluffy and warm. Enjoy!
- Nutrition facts below are calculated without optional glaze. Estimate provided by an online nutrition calculator.
Nutrition Information
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Calories
137kcal
(7%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
17mg
(6%)
Sodium
109mg
(5%)
Potassium
65mg
(2%)
Sugar
7g
(14%)
Vitamin A
65IU
(1%)
Vitamin C
1.5mg
(2%)
Calcium
11mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 21servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 109mg | 5% |
| Potassium | 65mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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