A moist zucchini bread with lemon and pistachio for a unique flavor.
Ingredients
- cooking spray:
- ½ cups all-purpose flour: 3 piece
- ½ teaspoons baking soda: 1 piece
- salt: 1 tsp
- eggs: 4 piece
- ½ cups white sugar: 1 piece
- vegetable oil: 1 cup
- plain yogurt: 0.5 cup
- lemon, zested: 1 piece
- lemon juice: 1 Tbsp
- vanilla extract: 2 tsp
- zucchini: 2 cups (grated)
- pistachio nuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
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Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
