- **½ cup shelled pistachios** (chopped, for a nutty crunch and vibrant color)
- **¼ cup milk** (dairy or plant-based, such as almond or oat milk)
- **Optional: 1-2 tablespoons turbinado sugar** (for a crunchy topping)
This **lemon pistachio zucchini bread recipe** combines fresh zucchini, zesty lemon, and crunchy pistachios for a moist, flavorful, and nutritious treat. Perfect for breakfast, snacks, or dessert!
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Steps
# How to Make Lemon Pistachio Zucchini Bread: A Step-by-Step Guide
If you're looking for a moist, flavorful, and unique zucchini bread recipe, this **lemon pistachio zucchini bread** is a must-try! Packed with fresh zucchini, zesty lemon, and crunchy pistachios, this bread is perfect for breakfast, snacks, or dessert. Follow these detailed steps to create a delicious loaf that’s sure to impress.
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## **Ingredients for Lemon Pistachio Zucchini Bread**
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup shelled pistachios, roughly chopped
- Optional: 1 teaspoon vanilla extract
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## **Step-by-Step Instructions**
### **1. Preheat and Prepare**
- Preheat your oven to **350°F (175°C)**.
- Grease a 9x5-inch loaf pan with butter or cooking spray, then line it with parchment paper for easy removal.
### **2. Grate the Zucchini**
- Wash and dry the zucchini, then grate it using a box grater. Do not peel the zucchini, as the skin adds texture and nutrients.
- Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step ensures your bread isn’t soggy.
### **3. Mix Dry Ingredients**
- In a medium bowl, whisk together the **flour, baking powder, baking soda, salt, and cinnamon**. Set aside.
### **4. Combine Wet Ingredients**
- In a large mixing bowl, whisk together the **granulated sugar, brown sugar, and oil** until well combined.
- Add the **eggs, lemon zest, lemon juice, and vanilla extract (if using)**. Mix until smooth.
### **5. Fold in Zucchini and Pistachios**
- Stir the grated zucchini into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in the **chopped pistachios**, reserving a handful for topping the bread.
### **6. Bake the Bread**
- Pour the batter into the prepared loaf pan and spread it evenly.
- Sprinkle the reserved pistachios on top for added crunch and visual appeal.
- Bake in the preheated oven for **50-60 minutes**, or until a toothpick inserted into the center comes out clean.
### **7. Cool and Serve**
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve your **lemon pistachio zucchini bread** as is or with a dollop of whipped cream or yogurt for extra indulgence.
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## **Tips for Success**
- **Storage:** Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- **Freezing:** Wrap the cooled loaf in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- **Customization:** Add a lemon glaze (mix powdered sugar and lemon juice) for extra sweetness or swap pistachios for walnuts or almonds.
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This **lemon pistachio zucchini bread** is a delightful twist on classic zucchini bread, combining bright citrus flavors with nutty pistachios for a treat that’s both wholesome and indulgent. Perfect for any occasion, this recipe is sure to become a family favorite!