Servings
Font
Back
Lemon Pistachio Zucchini Bread
5 from 18 votes

Lemon Pistachio Zucchini Bread

Lemon Pistachio Zucchini Bread blends grated zucchini and chopped pistachios into a moist, tender bread with bright lemon flavor from zest and juice. The recipe uses oil, eggs, sour cream, and vanilla, with baking soda for rise, resulting in a soft texture. An optional lemon glaze adds a tangy sweetness. This bread balances nutty crunch and citrus freshness, ideal for breakfast or afternoon snack.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 21 servings
Calories: 137 kcal
Course: Dessert, Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Combine flour, baking soda, and salt in a medium bowl and mix.
  4. In a large bowl, beat together eggs, sugar, and oil.
  5. Stir in sour cream, lemon juice + zest, and vanilla.
  6. Sift your flour mixture over the wet ingredients and stir with a fork until just barely incorporated. 
  7. Gently pat your zucchini dry with a paper towel then fold it into the batter along with the pistachio nuts.
  8. 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.
  9. Allow to cool in the pan for 10 minutes then remove + transfer to a wire rack to finish cooling.
  10. 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

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%)

Nutrition Facts

Serving: 21 servings

Amount Per Serving

Calories 137

% 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.