Zucchini Pistachio Bread
Elevate your baking game with this moist and flavorful Zucchini Pistachio Bread, a delightful twist on traditional zucchini bread. Packed with freshly grated zucchini and crunchy unsalted pistachios, this quick bread strikes the perfect balance between sweet and nutty. A touch of cinnamon adds warm, comforting flavor, while a light dusting of powdered sugar gives the loaf an elegant finish. Ideal for breakfast, brunch, or an afternoon treat, this easy-to-make bread comes together in just over an hour, making it a perfect choice for both seasoned bakers and beginners. Serve it warm or at room temperature, and watch it become a family favorite. Try this irresistible Zucchini Pistachio Bread today!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 2 eggs
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 2 cups zucchini, grated (excess moisture squeezed out)
- 0.75 cups unsalted pistachios, roughly chopped
- 1 tablespoon optional: powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the eggs until smooth. Add the granulated sugar, light brown sugar, vegetable oil, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the grated zucchini and chopped pistachios until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Optional: Dust the top with powdered sugar before serving for a decorative touch.
Slice and enjoy your homemade Zucchini Pistachio Bread!
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 486.4 g | 177% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 273.0 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 369 mg | 28% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2732 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
