Description

“Try this delicious Lemon Pistachio Zucchini Bread, a unique twist on the classic zucchini bread. The blend of fresh zucchini, zesty lemon, and crunchy pistachios makes this bread perfect for breakfast, a snack, or dessert. The optional lemon glaze adds a burst of flavor, making it irresistible for any occasion.”

Ingredients

Bread:

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):

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

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Instructions

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.

Notes

For a Vegan Option: Swap eggs with flax eggs and use plant-based yogurt for sour cream.

For Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

Storage: Store the bread in an airtight container for up to 4 days. It also freezes well.

Muffins: Bake for 20 minutes if using a muffin tin.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast / Snack / Dessert
Method: Baking
Cuisine: American