A straightforward yet tasty side dish that I frequently serve with hotter grilled or roasted meats.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 10 mins |
| Servings: | 20 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray two 9×5-inch loaf pans with cooking spray.
- 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.
- 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.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 258 mg |
| Sugars | 16 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is delicious. I love lemon so I use lemon yogurt and extra lemon juice and zest. Lemon glaze also. So good.
Excelent recipe! Delicious! In the past, I’ve wasted ingredients on recipes that were a total fail. I halved the recipe and incorporated the suggestions made by others who actually made the bread (ex. adding more zest an juice). I love the idea of having a “vegetable” in the morning with my coffee. It’s a keeper!!!
The two pans are now baking. If they taste as good as the batter it will be amazing. I used 1/4 cup fresh lemon juice.
A great change of pace from traditional zucchini bread. It is moist with a faint lemon flavor. When I make it again, I will either try the lemon yogurt or more lemon zest as others have recommended. Since I only have 1 loaf pan, I made 1 loaf and 9 large muffins. I cooked them at the same time– the muffins were ready in 20 minutes and the loaf at just a little over 1 hour.
It turned out as a dough . I did use purecane baking sweetener instead of white sugar. Seemed like it needed more fluid
There are very few recipes that I would rate “outstanding.” This is one of those. Took the advice of adding a little extra lemon zest and lemon juice. For a two-person household, I didn’t want to risk making the entire batch, so I halved the recipe and made muffins. We mill our own flour and use only brown sugar. It came out fabulous in looks and taste.
Definitely needs more lemon juices I added between 1/4 and 1/2 cup. Otherwise delicious.
yum.
Pretty good. I had 3 cups of zucchini so I increased the servings to accommodate. I stuck to the recipe except I used 1/4 c lemon juice and zest of 3 lemons for more lemon flavor. And I only had 1/2 the pistachios needed, though I don’t think even the full amount would af much to the recipe. I made 19 muffins and 4 mini loaves. Family enjoyed them. They’re not very sweet. I think they could use a lemon glaze.
Great recipe! Moist, and with a different flavor. Most zucchini bread/cake recipes are the “same old same old”: made using cinnamon , with a strong zucchini flavor. This one is lemon and pistachio. As you can see from my photo, I made a bundt cake. It came out fine. I baked it at 350 degrees for 45-50 minutes.
Absolutely delicious. Followed the recipe exactly and made 5 mini loaves (baked at 350 for ~35 mins). Came out perfect. Texture and taste, both spot on. Thanks for sharing the recipe.
Very good. I tried toasting the pistachios and the flavour was a little strong, will try recipe as written next time
Made it gluten free. Changes made, Greek yogurt instead of plain, replaced 1/2 the sugar with honey, ground the pistachios instead of chopped, gluten free flour blend with xanthan gum. Yummy.
This was my first time to make zucchini bread, so since I love a good lemon cake, was dying to try this when researching zucchini bread recipes. It did come out according to recipe; hence, 4 stars so to not confuse readers. Personally, I was disappointed. I really expected more flavor, especially the citrus to come through. So while still somewhat warm, I poked holes throughout as you would making tres leches cake, made a lemony glaze and spooned over top and bottom. It really helped and it is good. However, next time I might search more similar recipes. will tweak more before making next time.
This is the best! I didn’t have plain yogurt, so I used vanilla and cut the sugar to 1 Cup. The biggest problem with this bread is that I can’t stop at one slice! I have to have seconds.
Great recipe…very moist & flavorful! I made mini-muffins, instead of loaf pans. It made 62, plus one small mini-loaf pan. Changes: sugar 1 cup, 1/2 cup oil & 1/2 cup unsweetened applesauce, 2/3 cups plain Greek thick yogurt, 2 Tablespoons lemon juice & I added 1 teaspoon lemon extract. These make a nice little snack that can be easily frozen with only about 90 calories for each muffin. I will definitely make these again!
Love the combination of lemon, pistachio and zucchini. Cooking time was closer to 55 -60 minutes since center was not fully cooked before that. Delicious and so different than my chocolate zucchini bread which also a big hit.
Two word for this, “LOVE IT”. Only thing that I changed was I used 1/4 c. lemon juice and the zest of 2 lemons. I love the flavor of lemon and this seemed about right
This is delicious! I replaced the yogurt with sour cream. I only have one loaf pan and on the first loaf (left in photo) I only sprayed the pan and the center stuck, 2 loaf I sprayed and floured the pan and it was perfect! I even got my 3 kids to eat this, it’s sweet and I got some veggies in!
Very good flavor. The lemon /zucchini mix is very nice, and one can add other fruit nuts ect. I used 1/2 honey and 1/2 brown sugar, as well as 1/2 applesauce 1/2 grapeseed oil. the bread rises nicely. Using the convection option shortens the bakeing time considerably.
Everyone that tried it really enjoyed this recipe. I will definitely make this again! Thank you for another great recipe!