Best 5 Lemon Pistachio Zucchini Bread Recipes
Indulge in a culinary journey with our delectable Lemon Pistachio Zucchini Bread, a symphony of flavors that will tantalize your taste buds. This moist and tender bread is a delightful harmony of sweet and tangy, boasting a vibrant green hue from the generous addition of freshly grated zucchini. The bright burst of lemon zest and the subtle nutty flavor of pistachios add a delightful complexity to each bite. As you savor this delectable treat, discover variations that cater to your dietary preferences, including a gluten-free and a vegan option. Embark on a baking adventure and create a masterpiece that will elevate your teatime gatherings or become a cherished gift for loved ones.
Let's cook with our recipes!
PISTACHIO ZUCCHINI BREAD
This deliciously soft pistachio zucchini bread is the perfect twist on a classic recipe. Packed with tons of unique flavor combinations from the pistachios and zucchini, you will LOVE this bread!
Provided by Alyssa Rivers
Categories Bread
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Grease two 9x5-inch loaf pans with cooking spray and line with parchment paper; set aside.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside.
- In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios.
- Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won't look like that after baking.
- Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that's okay.
- Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.
Nutrition Facts : Calories 290 kcal, Carbohydrate 57 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 56 mg, Sodium 368 mg, Fiber 2 g, Sugar 36 g, TransFat 0.01 g, UnsaturatedFat 3 g, ServingSize 1 serving
BEST LEMON ZUCCHINI BREAD
This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.
Provided by Littldot
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
- Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 30.5 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 242.3 mg, Sugar 13.2 g
LEMON ZUCCHINI BREAD
I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.
Provided by REBECITA
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g
LEMONY ZUCCHINI BREAD
Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.-Field Editor Carol Funk, Richard, Saskatchewan.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
ELLEN'S LEMON ZUCCHINI BREAD
This is THE BEST lemon zucchini bread I've ever baked or tasted. The recipe came from a friend of my mom's. She kept raving about this bread that she had made while she was visiting. After I made it the first time I can understand why. If I don't put this in the freezer right away, it is gone!!! Butter is really good on this bread if you aren't worried about the calories, fat, etc.
Provided by The Native Cowgirl
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle sugar into the bottom and on the sides of the greased pans.
- Beat the eggs, 2 cups sugar, vegetable oil, vanilla extract, lemon extract, and lemon zest together in a large bowl.
- Mix the flour, salt, baking soda, and baking powder together in a separate bowl; add to the egg mixture and stir until the batter is thick. Fold the zucchini into the batter. Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 29.2 g, Cholesterol 23.3 mg, Fat 10 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 164.5 mg, Sugar 17.1 g
Tips:
- For a more intense lemon flavor, use Meyer lemons instead of regular lemons.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
- Be sure to grease and flour the loaf pan before baking to prevent the bread from sticking.
- To test if the bread is done, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
- Let the bread cool for at least 10 minutes before slicing and serving.
Conclusion:
This lemon pistachio zucchini bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. The bread is moist and flavorful, with a hint of lemon and pistachio. It's also a great way to use up leftover zucchini. So next time you're looking for a tasty and healthy recipe, give this lemon pistachio zucchini bread a try. You won't be disappointed!
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