Lemon Pistachio Zucchini Bread

If you’re craving a quick-bake treat that’s moist, nutty, and bursting with citrusy charm, this Lemon Pistachio Zucchini Bread is your next obsession. Unlike your average zucchini bread, this one has a vibrant lemon twist and crunchy pistachios that elevate it from basic to bakery-worthy. It’s not just a way to use up garden zucchini — it’s a showstopper.

With wholesome ingredients, a straightforward method, and flavors that dance between fresh and indulgent, this recipe offers comfort and wow factor in every bite. Whether you’re baking it for brunch, gifting a loaf, or just craving something sweet-but-not-too-sweet, you’ll fall in love with this loaf from the very first slice.

Table of Contents

Table of Contents

Why You’ll Love This Lemon Pistachio Zucchini Bread

• Quick & Easy: No complicated steps — just mix, pour, and bake.
• Everyday Ingredients: No obscure items — just what’s already in your pantry.
• Incredible Texture: Moist from zucchini, crunchy from pistachios, fluffy from yogurt.
• Bright & Balanced Flavor: The lemon zest and juice brighten each bite perfectly.
• Crowd-Pleaser: Ideal for potlucks, picnics, or a cozy brunch spread.

Unlike overly sweet zucchini breads, this version hits a delicate balance of nutty, fresh, and subtly sweet. It brings comfort and a little wow factor — all in a single loaf.

Ingredients Needed

For the Bread Base

• 3 ½ cups all-purpose flour – spooned and leveled for accuracy
• 1 ½ teaspoons baking soda – to help the bread rise
• 1 teaspoon fine sea salt – enhances flavor and balances sweetness

Wet Ingredients

• 4 large eggs – best at room temperature for even mixing
• 1 ½ cups granulated sugar – gives a sweet base without overwhelming
• 1 cup vegetable oil – keeps the loaf ultra-moist
• ½ cup plain yogurt – adds richness and tender texture
• 2 teaspoons vanilla extract – for a warm, cozy aroma

Citrus Kick

• Zest of 1 small lemon – finely grated for maximum flavor
• 1 tablespoon fresh lemon juice – lifts the flavor profile with brightness

Mix-ins

• 2 cups finely grated zucchini – moisture-rich, undetectable in taste
• 1 cup chopped pistachio nuts – roasted or raw, unsalted preferred

For Prep

• Nonstick cooking spray – for coating the loaf pans

Pro tip: Don’t squeeze out the zucchini unless it’s overly wet — its natural moisture helps create that crave-worthy soft crumb.

How to Make Lemon Pistachio Zucchini Bread

1. Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Lightly coat two 9×5-inch loaf pans with nonstick cooking spray, or line with parchment paper for easy removal.

2. Combine the Dry Ingredients

In a large mixing bowl, whisk together:

• Flour
• Baking soda
• Salt

Set aside — this will ensure the leavening is evenly distributed.

3. Mix the Wet Ingredients

In another bowl, beat the eggs, sugar, and oil together until the mixture is smooth and glossy. Add in the yogurt, lemon zest, lemon juice, and vanilla extract, mixing well to combine.

Mini tip: Mixing the zest with sugar before adding helps intensify the lemon flavor.

4. Bring It Together

Gradually add the flour mixture into the wet mixture. Stir just until no dry streaks remain — don’t overmix, or the bread can turn dense.

5. Fold in the Good Stuff

Gently fold in the grated zucchini and chopped pistachios until evenly distributed throughout the batter.

6. Fill the Pans

Divide the batter evenly between your prepared loaf pans. Give them a gentle tap on the counter to release any air bubbles.

7. Bake

Place in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool Before Slicing

Let the loaves cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. This helps set the texture and avoids soggy bottoms.

Serving and Storage Tips

• Serving Suggestions:
  Slice and serve warm with a smear of cream cheese, honey butter, or lemon glaze. It also pairs beautifully with afternoon tea or a morning latte.
• Storage Instructions:
  Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 1 week.
• Freezer Friendly:
  Yes! Wrap the cooled loaf (or slices) in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight at room temp before serving.

Helpful Notes

• Zucchini Tips:
  No need to peel it — the skin softens during baking. Just grate using the fine side of a box grater.
• Nuts Alert:
  Toast the pistachios before adding for a deeper flavor. Just a few minutes in a dry skillet does the trick.
• Make it Healthier:
  Swap half the flour for whole wheat, or replace half the sugar with coconut sugar for a richer flavor.
• Add a Glaze:
  Whisk powdered sugar with lemon juice for a quick lemon drizzle once cooled.
• Moisture Tip:
  Don’t overbake — start checking at 45 minutes. Overbaking dries out the loaf.

Conclusion

Whether you’re new to baking or just want a fresh spin on an old favorite, Lemon Pistachio Zucchini Bread is a must-try. It’s bursting with flavor, moisture-rich from the zucchini, and offers just the right citrusy zing to keep things interesting. Plus, it stores beautifully and freezes like a charm.

Tried this recipe? Leave a star rating and a comment below — we’d love to hear how it turned out.
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Frequently Asked Questions (FAQ)

Can I use olive oil instead of vegetable oil?

Yes, though it will slightly change the flavor. Use a light olive oil if you want to keep the citrus-forward taste.

How do I make this gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free flour blend that contains xanthan gum. The texture may vary slightly but still works great.

Can I make muffins instead of a loaf?

Absolutely. Pour batter into muffin tins and bake at 350°F for 20–25 minutes, or until tops spring back.

Can I omit the pistachios?

Yes. If you have a nut allergy or just want a simpler version, skip the nuts — or sub with chocolate chips or shredded coconut.

Is it freezer-friendly?

Yes. Wrap cooled loaves or slices tightly and freeze up to 3 months. Thaw at room temp overnight before enjoying.