Lemon Pistachio Zucchini Bread
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3.5 cups
All-Purpose Flour1.5 tsps
Baking Soda1 tsp
Salt4
Eggs1.5 cups
White Sugar1 cup
Vegetable Oil1 cup
Plain Yogurt1 small
Lemon (zested)1 tbsp
Lemon Juice2 tsps
Vanilla Extract2 cups
Zucchini (grated)1 cup
Pistachio Nuts (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Spray two 9x5-inch loaf pans with cooking spray
3
Mix flour, baking soda, and salt in a bowl
4
Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract
5
Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter
6
Pour batter evenly into prepared loaf pans
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes
8
Cool in the pans for 10 minutes before removing to cool completely on a wire rack