Lemon Pistachio Zucchini Bread
Eat your veggies and satisfy your sweet tooth too with Lemon Pistachio Zucchini Bread; a moist quick bread with the bright and tangy notes of lemon and subtle flavor of pistachios.
Servings: 1 9 x 5 loaf
Equipment
- 9 x 5 loaf pan
- food processor
- box shredder
Ingredients
- 1 3/4 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light olive oil or substitute vegetable oil
- 1 cup lemon sugar recipe below
- 2 large eggs at room temperature
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon almond extract or vanilla extract
- 1 1/2 cups shredded zucchini
- 3/4 cup chopped shelled roasted and salted pistachios or nuts of choice
Lemon Sugar
- 1 cup granulated sugar
- 1 large organic lemon washed and dried; peeled, yellow rind only, no white pith
For the Glaze
- 1 cup confectioners' sugar
- juice of 1 lemon 2- 3 tablespoons lemon juice
Instructions
To make lemon sugar:
- For maximum lemon flavor: Wash and dry lemon. Using a serrated peeler, remove yellow peel from lemon, leaving behind the pith (the white part next to the peel which is bitter.)
- Place sugar and peel in a food processor bowl fitted with blade and pulse to combine. Process until the zest is completely incorporated into the sugar; about a minute or until the sugar becomes fragrant and pale yellow with no large pieces of peel remain.
- Use immediately for best flavor or place in resealable plastic bag, removing excess air and refrigerate until ready to use.
To prepare zucchini bread batter:
- Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray and line with parchment paper that hangs over the edge of pan. Spray parchment paper; set aside.
- Whisk the flour, baking powder, baking soda and salt, together in a large bowl until thoroughly combined; set aside.
- In medium bowl, whisk together oil, lemon sugar, eggs, sour cream and almond extract together until combined; stir in the zucchini.
- Pour the wet ingredients into the dry ingredients. Gently stir until combined; do not overmix.
- Fold in nuts.
- Spread the batter evenly into prepared loaf pan. Bake at 350°F for 55-70 minutes.
- During last 15 minutes of baking time, tent the bread loosely with aluminum foil to prevent over browning on top.
- Bread is done when a toothpick inserted in the center comes out *mostly* clean with no raw batter; a few crumbs are okay.
- Remove the bread from the oven and set on a wire rack. Cool in pan for 10 minutes before lifting bread from pan using paper edges. Return to wire rack to cool completely. Allow bread to cool completely before adding glaze.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
- To freeze, cool completely without glaze and wrap in plastic wrap or aluminum foil and then place in freezer bag. Freeze up to 3 months for best flavor. Thaw overnight in the fridge before adding lemon glaze.
For the glaze
- Mix confectioners' sugar and 2 tablespoons lemon until smooth. Add additional 1 lemon juice 1 tablespoon juice at a time to reach desired consistency if needed.
- Drizzle glaze over top of bread; allow to set before slicing.
Notes
- For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping flour directly from the bag or canister will yield a heavier cup and larger amount that can negatively affect your recipes.
- Baking times will vary depending on pans and your oven. Oven temperatures vary widely, depending on brand, age, whether electric or gas and it’s not unusual for an oven to run 25 - 50 degrees hotter or colder. Preheat your oven at least 20 minutes and know your oven and its hot spots. Use an inexpensive oven thermometer to monitor your oven’s temperature. Shield top of bread with foil to prevent overbrowning if needed for longer baking time.
- To make gluten free, swap out all-purpose flour for King Arthur Gluten-Free Measure for Measure Flour.