Why You’ll Love This Recipe

Lemon Pistachio Zucchini Bread is a unique and fun take on the traditional zucchini bread. The combination of fresh zucchini, crunchy pistachios, and zesty lemon makes for a moist and flavorful bread that’s hard to put down. The added bonus is the optional lemon glaze, which adds just the right amount of sweetness and tartness. It’s easy to make, quick to bake, and incredibly versatile – perfect for breakfast, a snack, or even dessert!

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 your 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 Delicious!)

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 finely ground salt
⅛ tsp pure vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lemon Pistachio Zucchini Bread

Directions

Preheat the oven to 350°F (175°C). Grease three 6 x 3.5 x 2-inch mini loaf pans with cooking spray and set aside.
In a medium bowl, combine the flour, baking soda, and salt. Mix well.
In a large bowl, beat the eggs, sugar, and oil together.
Stir in the sour cream, lemon juice, zest, and vanilla.
Sift the dry flour mixture over the wet ingredients and stir gently until just combined.
Pat the grated zucchini dry with a paper towel and fold it into the batter along with the chopped pistachios.
Pour the batter evenly into the prepared mini loaf pans and place the pans on a baking sheet in the center of the oven.
Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
For the optional lemon glaze, whisk together the glaze ingredients, starting with 1/2 TBSP of lemon juice and adding more to taste. Once the bread has cooled, drizzle the glaze over the loaves. Slice and serve.

Servings and Timing

This recipe yields about 21 servings, typically from three mini loaves (about 7-8 slices per loaf).

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

If using a 9 x 5-inch loaf pan, bake for 45-55 minutes. For muffins, start checking around 20 minutes.

Variations

Vegan Option: Swap eggs with flax eggs and use a plant-based yogurt in place of sour cream.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Dried Fruit: Add a handful of dried cranberries or raisins for a sweet twist.
Spices: Include a dash of cinnamon or nutmeg for a spiced flavor profile.
Nuts: Feel free to swap pistachios with walnuts, almonds, or pecans.
Zucchini Variations: Try using yellow squash or another mild vegetable for a different take on the texture.

Storage/Reheating

Store the bread tightly wrapped in plastic wrap or in an airtight container for up to 4 days at room temperature.
You can freeze the bread by wrapping it tightly in plastic wrap and then in aluminum foil. When ready to enjoy, thaw it at room temperature or warm it up in a microwave or toaster oven.
The bread can be reheated in a toaster oven for a quick snack, or microwave for 20-30 seconds to enjoy it warm.

FAQs

How do I prevent the zucchini from making the bread soggy?

To prevent excess moisture, gently pat the grated zucchini dry with a paper towel before adding it to the batter.

Can I use a different type of oil?

Yes, avocado oil works great for its neutral flavor, but you can also use olive oil, vegetable oil, or any other mild oil you prefer.

Can I make this recipe without the lemon glaze?

Absolutely! The bread is delicious even without the glaze. It’s perfectly sweet and flavorful on its own.

How do I know when my zucchini bread is done?

To test for doneness, insert a toothpick into the center of the bread. If it comes out clean, your bread is done. If it comes out with batter, it needs a bit more time.

Can I substitute the pistachios with another nut?

Yes, you can easily substitute pistachios with walnuts, almonds, or even pecans for a different texture and flavor.

Can I make this in a muffin tin?

Yes! If you prefer muffins, divide the batter into a muffin tin and bake for about 20 minutes, checking with a toothpick.

Can I make this recipe ahead of time?

Yes, you can prepare the bread ahead of time and store it in an airtight container for up to 4 days. You can also freeze the loaves and thaw them when needed.

Can I use frozen zucchini for this recipe?

Yes, if you have frozen zucchini, just make sure to thaw and drain any excess water before adding it to the batter.

How can I make this recipe more tart?

To make the bread more tart, increase the lemon juice in both the bread batter and the glaze. You can also add extra lemon zest for an added zing.

What is the best way to store leftover zucchini bread?

Store leftover zucchini bread in an airtight container or wrapped in plastic wrap to keep it fresh for a few days. Freezing it also works well if you want to store it longer.

Conclusion

Lemon Pistachio Zucchini Bread is a must-try recipe that combines the savory goodness of zucchini with the refreshing brightness of lemon and the crunch of pistachios. Whether you’re making it for breakfast, dessert, or a snack, it’s a delightful treat that’s sure to satisfy your cravings. The addition of the optional lemon glaze takes it over the top, adding a perfect balance of sweetness and tartness. Enjoy this easy-to-make, flavorful bread whenever you’re in the mood for something special!