Lemon Pistachio Zucchini Bread recipe

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cooking spray
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
½ cup plain yogurt
1 small lemon, zested
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pistachio nuts

Nutrition Info

292.9 calories
carbohydrate: 34.5 g
cholesterol: 37.6 mg
fat: 15.3 g
fiber: 1.4 g
protein: 5.3 g
saturatedFat: 2.2 g
servingSize: -
sodium: 257.8 mg
sugar: 16.3 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

2 9x5-inch loaves

Recipe Note

A moist zucchini bread with lemon and pistachio for a unique flavor.

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