Moist Lemon and Pistachio Zucchini Bread

    2 hours

    Pistachios add a delicious and flavoursome crunch to these lemon scented slices of zucchini bread. Eat this bread fresh from the oven or toasted, spread with butter.

    2 people made this

    Serves: 20 

    • cooking spray
    • 3 cups (450g) plain flour
    • 1 1/2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 4 eggs
    • 1 1/2 cups (330g) caster sugar
    • 1 cup (250ml) vegetable oil
    • 1/2 cup (120g) plain yogurt
    • 1 tablespoon finely grated lemon rind
    • 1 tablespoon lemon juice
    • 2 teaspoons vanilla extract
    • 2 cups grated zucchini
    • 1 cup (130g) chopped pistachio nuts

    Preparation:25min  ›  Cook:50min  ›  Extra time:45min cooling  ›  Ready in:2hours 

    1. Preheat oven to 175 degrees C. Spray two 22cm x 10cm loaf pans with cooking spray.
    2. Mix flour, bicarb and salt in a bowl. Beat eggs, sugar and vegetable oil together in another bowl; stir in yogurt, lemon rind, lemon juice and vanilla extract. Gradually stir flour mixture into wet ingredients until just combined; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 45 to 55 minutes. Cool bread in the pans for 10 minutes before removing to cool completely on a wire rack.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (28)


    Big hit at our house. When I got ready to make this, all I had was vanilla Greek yogurt, so I used that in place of the plain yogurt. I made this in to 5 mini loaves (6" x 3 1/2")instead of 2 full size loaves and baked it for 35 minutes. Great taste and texture. This bread rose beautifully.  -  07 Aug 2014  (Review from Allrecipes USA and Canada)


    Substituted a few things to make it a bit healthier: used kefir (since dad is growing them so I had it on hand) instead of yogurt, and applesauce instead of oil. It was delicious. I love the lemon flavor as well as the pistachios. Will definitely make this again.  -  31 May 2015  (Review from Allrecipes USA and Canada)


    I substituted milk for the yogurt. This came out fine, rose well, was cooked in the middle, not burnt, but it tasted weird. Odd flavor . . .  -  22 May 2013  (Review from Allrecipes USA and Canada)