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Lemon Pistachio Zucchini Bread Recipe

Recipe by: LIZZY217

"A moist zucchini bread with lemon and pistachio for a unique flavor."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook45 m
  • Ready In2 h 10 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  • 2Mix 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.
  • 3Bake 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.
Ingredients
  • 20 servings
  • 293 cals
  • cooking spray
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 1/2 cup plain yogurt
  • 1 small lemon, zested
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped pistachio nuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    293
    15%
  • Fat:
    15.3
    23%
  • Carbs:
    34.5
    11%
  • Protein:
    5.3
    11%
  • Cholesterol:
    38
    13%

Based on a 2,000 calorie diet

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