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Lemon Pistachio Zucchini Bread

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!

Prep Time
15 mins
Cook Time
15 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 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

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

  • 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

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

% 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.