Lemon Pistachio Zucchini Bread
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (6)

Lemon Pistachio Zucchini Bread

NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 4%
CARBS 21G39% OF CAL
1G FIBER12G ADDED0G INTRINSIC7G OTHER13G TOTAL SUGAR
FAT 13G56% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist zucchini bread infused with lemon and pistachios, optionally finished with lemon glaze. Works as either a breakfast bread or sweet treat, with a unique nuttiness.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 21
  • 1 + 3/4 cups all-purpose flour ((210 grams))
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup avocado oil ((or favorite healthy oil))
  • 1/4 cup sour cream or Greek yogurt
  • zest of 1 lemon ((save 1/4 tsp for the glaze))
  • 1 TBSP lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup grated zucchini
  • 1/2 cup shelled pistachio nuts ((chopped/crushed))
  • 1 TBSP lemon juice ((use less for a sweeter glaze, 2 TBSP for EXTRA-tart))
  • 1 cup powdered sugar
  • 1/4 tsp lemon zest, or to taste
  • 1 tsp melted butter
  • 1/8 tsp of finely ground salt
  • 1/8 tsp pure vanilla extract
PREP
15M
SODIUM
123MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.