Pistachio Zucchini Bread

Pistachio Zucchini Bread

Prep Time: 20 minutes
Cook Time: 55–65 minutes
Servings: 12 slices
Yield: 1 loaf

Ingredients

• 1¾ cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, optional
• 2 large eggs
• ¾ cup (150 g) granulated sugar
• ½ cup (120 ml) neutral oil
• ¼ cup (60 g) plain Greek yogurt
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract, optional
• 1½ cups (about 180 g) grated zucchini
• ¾ cup (90 g) shelled, unsalted pistachios, roughly chopped, divided

Instructions

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
2. Prepare the zucchini: Wash and trim the zucchini, then grate it using the medium holes of a box grater. Leave the peel on. Lightly blot away excess surface moisture with paper towels, but do not squeeze it completely dry.
3. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon.
4. Mix the wet ingredients: In a large bowl, whisk the eggs and sugar until smooth. Add the oil, Greek yogurt, vanilla, and optional almond extract. Whisk until evenly combined.
5. Add the zucchini: Stir the grated zucchini into the wet mixture, distributing it evenly.
6. Make the batter: Add the dry ingredients to the wet ingredients. Fold gently with a spatula just until no dry flour remains. Fold in ½ cup of the chopped pistachios. Avoid overmixing, which can make the bread dense.
7. Fill the pan: Scrape the batter into the prepared loaf pan and smooth the surface. Scatter the remaining ¼ cup pistachios over the top, pressing them lightly into the batter.
8. Bake: Bake for 55–65 minutes. Start checking at 50 minutes, as ovens vary. The bread is ready when a skewer inserted into the center comes out clean or with a few moist crumbs, without wet batter. If the top browns too quickly, loosely cover it with foil.
9. Cool: Let the loaf rest in the pan for 15 minutes. Lift it onto a wire rack and cool completely before slicing so the crumb can set.

Tips

• Use plain, unsalted pistachios for better control over the flavor and salt level.
• Measure flour by weight, or spoon it into your measuring cup and level it off.
• Choose small or medium zucchini. If using a large zucchini, remove any tough, mature seeds before grating.
• Add 1 teaspoon lemon zest for a fresh citrus note.
• The loaf will have a naturally golden crumb with green flecks; pistachios alone will not turn it bright green.
• For muffins, divide the batter among 12 lined muffin cups and bake at 350°F (175°C) for approximately 20–25 minutes.

Storage

Once completely cool, wrap tightly or store in an airtight container for up to 2 days at cool room temperature or up to 5 days in the refrigerator.

For longer storage, wrap individual slices and freeze in a freezer-safe container for up to 3 months. Thaw before serving and warm briefly if desired.