Lemon Pistachio Zucchini Bread
Bread, Breakfast, To Try
Ingredients
1 + 3/4 cups all-purpose flour (210 grams)
3/4 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup sugar
1/2 cup avocado oil (or favorite healthy oil)
1/4 cup sour cream or Greek yogurt
zest of 1 lemon (divided)
1 TBSP lemon juice
1 tsp pure vanilla extract
1 cup grated zucchini
1/2 cup shelled pistachio nuts (chopped/crushed)
OPTIONAL LEMON GLAZE
1 TBSP lemon juice (use less for a sweeter glaze, 2 TBSP for EXTRA-tart)
1 cup powdered sugar
1/4 tsp lemon zest, or to taste
1 tsp melted butter
1/8 tsp of finely ground salt
1/8 tsp pure vanilla extract
Directions
Preheat oven to 350 degrees F.
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.
Combine flour, baking soda, and salt in a medium bowl and mix.
In a large bowl, beat together eggs, sugar, and oil.
Stir in sour cream, lemon juice + zest, and vanilla.
Sift your flour mixture over the wet ingredients and stir with a fork until just barely incorporated.
Gently pat your zucchini dry with a paper towel then fold it into the batter along with the pistachio nuts.
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.
Allow to cool in the pan for 10 minutes then remove + transfer to a wire rack to finish cooling.
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.
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.
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
CALORIES 137 CALORIES FROM FAT 63 % DAILY VALUE* TOTAL FAT 7G 11% SATURATED FAT 1G 5% CHOLESTEROL 17MG 6% SODIUM 109MG 5% POTASSIUM 65MG 2% TOTAL CARBOHYDRATES 15G 5% SUGARS 7G PROTEIN 2G 4% VITAMIN A 1.3% VITAMIN C 1.8% CALCIUM 1.1% IRON 3.6%