Lemon Pistachio Zucchini Bread

Name: Lemon Pistachio Zucchini Bread
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 4 eggs; 828 milliliters all-purpose flour; 1 Tbsp lemon juice; 1 small lemon, zested; 237 milliliters chopped pistachio nuts; 118 milliliters plain yogurt; 1 teaspoon salt; 2 teaspoons vanilla extract; 237 milliliters vegetable oil; 355 milliliters white sugar; 473 milliliters grated zucchini

Lemon Pistachio Zucchini Bread requires roughly 2 hours and 10 minutes from start to finish. This recipe serves 12. One serving contains 336 calories, 8g of protein, and 9g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a morn meal. It is a good option if you're following a vegetarian diet. A mixture of lemon juice, lemon zest, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Loaf Pan

Oven

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.

Ingredients you will need

Vanilla Extract

Vegetable Oil

Baking Soda

Lemon Juice

Lemon Zest

Pistachio Nuts

Zucchini

Yogurt

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Bowl

Pour batter evenly into prepared loaf pans.

Equipment you will use

Loaf Pan

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.

Equipment you will use

Toothpicks