👩🍳 Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix the dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Mix the wet ingredients. In a separate bowl, beat the eggs with the oil, granulated sugar, brown sugar, and vanilla.
Combine. Stir the dry ingredients into the wet ingredients until just combined. Fold in the grated zucchini and chopped pistachios. Avoid overmixing.
Bake. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
🌿 Optional Add-Ins
For extra flavor, try adding:
Lemon zest
Orange zest
Mini chocolate chips
Dried cranberries
A pinch of nutmeg or cardamom
🍽️ Serving Suggestions
Enjoy it:
Warm with butter
With cream cheese
Alongside coffee or tea
Toasted the next day for extra flavor
💡 Tips
No need to peel the zucchini—just wash it well.
If the zucchini is very watery, gently squeeze out some excess moisture before mixing it into the batter.
Store the loaf in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
🌟 Bottom Line
Pistachio Zucchini Bread is a moist, lightly sweet quick bread with a delightful crunch from pistachios. It's an easy way to use fresh zucchini and makes a delicious treat any time of day. 🥒🌰🍞
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