Pistachio Zucchini Bread

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Pistachio Zucchini Bread

Description

Pistachio Zucchini Bread is a moist, tender quick bread that combines freshly grated zucchini with crunchy pistachios for a delicious balance of texture and flavor. Lightly spiced with cinnamon and naturally moist, it’s perfect for breakfast, snacks, or dessert.

Servings

10 slices

Ingredients

  • 2 cups grated zucchini (excess moisture squeezed out)
  • 1½ cups all-purpose flour
  • ½ cup chopped pistachios
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • â…“ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. Whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat eggs, sugars, oil, and vanilla until smooth.
  4. Stir the dry ingredients into the wet ingredients until just combined.
  5. Fold in the zucchini and chopped pistachios.
  6. Pour the batter into the prepared loaf pan and sprinkle a few extra pistachios on top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Squeeze excess water from the zucchini to prevent a soggy loaf.
  • Unsalted pistachios work best for balanced flavor.
  • The bread tastes even better the next day.

Tips

  • Add orange zest for a fresh citrus twist.
  • Mix in dark chocolate chips or raisins for extra sweetness.
  • Store tightly wrapped at room temperature for up to 3 days or freeze for up to 2 months.

Nutritional Information (Per Slice)

  • Calories: 210
  • Protein: 5 g
  • Carbohydrates: 26 g
  • Fat: 10 g
  • Fiber: 2 g
  • Sugar: 12 g
  • Sodium: 160 mg

Health Benefits

  • Zucchini adds moisture, fiber, and vitamins with few calories.
  • Pistachios provide heart-healthy fats, protein, and antioxidants.
  • Contains calcium and iron from enriched flour and eggs.
  • A satisfying snack that offers lasting energy.

Q&A

Q: Do I need to peel the zucchini?
A: No. The peel is tender, nutritious, and blends seamlessly into the bread.

Q: Can I make it gluten-free?
A: Yes. Substitute a 1:1 gluten-free baking flour blend.

Q: How do I store leftovers?
A: Keep in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.

Q: Can I freeze it?
A: Yes. Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.

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