Lemon Pistachio Zucchini Bread
User Reviews
5
Lemon Pistachio Zucchini Bread
Description
This Lemon Pistachio Zucchini Bread starts by combining flour, baking soda, and salt, then mixing wet ingredients including eggs, sugar, avocado oil, sour cream, lemon juice and zest, and vanilla. Grated zucchini and chopped pistachios are folded in gently to maintain texture. The batter is portioned into mini loaf pans and baked until a toothpick comes out clean, producing moist loaves with a soft crumb.
The lemon zest and juice provide a bright citrus note that complements the subtle sweetness of the bread. The pistachios add crunch and a unique nutty flavor. An optional lemon glaze made with powdered sugar, lemon juice, zest, butter, salt, and vanilla can be added for extra tartness and sweetness once the bread is mostly cooled.
This bread is versatile for gifting or casual serving and can be baked in different pan sizes with adjusted baking times. Leftovers keep well for several days and warm up nicely.
Ingredients
- 1 + ¾ cups all-purpose flour (210 grams)
- ¾ tsp baking soda
- ½ tsp salt
- 2 egg large
- ¾ cup sugar
- ½ cup avocado oil (or favorite healthy oil)
- ¼ cup sour cream or Greek yogurt
- lemon save 1/4 tsp for the glaze, zest of 1
- 1 TBSP lemon juice
- 1 tsp vanilla extract pure
- 1 cup zucchini grated
- ½ cup pistachio nuts chopped/crushed, shelled
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 butter melted
- ⅛ tsp salt finely ground
- ⅛ tsp vanilla extract pure
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
- The recipe yields three mini loaves (6 x 3.5 x 2 inches), each slicing into 7-8 servings, suitable for gifting or sharing.
- For one 9 x 5 inch loaf, bake 45-55 minutes; adjust times for different pans or muffins accordingly.
- Lower oven temperature by 25°F for glass or dark pans to prevent over-browning.
- The bread stores up to 4 days wrapped tightly and can be frozen; warm slices in a toaster oven or microwave before serving for softness.
- Glaze is optional but adds a bright, tangy finish; apply when bread is mostly cooled.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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