Lemon Pistachio Zucchini Bread

Lemon Pistachio Zucchini Bread
  • cooking spray
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 1/2 cup plain yogurt
  • 1 small lemon, zested
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped pistachio nuts


  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  2. Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

03/29/2018
Lemon Pistachio Zucchini Bread, recipe PT15M PT1H 5 455 calories

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