Pistachio Zucchini Bread Recipe
A moist and flavorful Pistachio Zucchini Bread featuring a unique twist with instant pistachio pudding and crunchy chopped pistachios. This quick and easy recipe yields two loaves perfect for breakfast, snack, or dessert, combining the subtle green hue of zucchini with the nutty richness of pistachios for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 slices (2 loaves, 10 slices each)
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (3.4 oz.) box instant pistachio pudding mix
Wet Ingredients
- 3 large eggs
- 1 3/4 cups sugar
- 1 tablespoon vanilla paste
- 3/4 cup vegetable or canola oil
- 2 cups grated zucchini (peeled or unpeeled)
- 1/2 cup chopped pistachios
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans with cooking spray and line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, stir together the all purpose flour, baking powder, baking soda, salt, and instant pistachio pudding mix until evenly combined. Set aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs and sugar together until thick and a lemon-like color develops. Then stir in the vanilla paste and vegetable or canola oil. Finally, fold in the grated zucchini and chopped pistachios.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the large bowl with dry ingredients. Stir everything together gently until just combined. The batter will appear greenish due to the pistachio pudding but will bake to a normal color.
- Fill Pans and Bake: Evenly divide the batter between the two prepared loaf pans. Place them in the oven and bake for approximately 55 minutes, or until a toothpick inserted into the center comes out clean. Note that the center may sink slightly, which is normal.
- Cool and Serve: Let the loaves cool in their pans for 10 minutes. Then carefully remove them from the pans and cool completely on a wire rack. Slice each loaf into ten slices for serving.
Notes
- Grated zucchini can be used with or without peeling according to preference.
- The center of the bread may sink after baking; this is normal and does not affect taste.
- Use parchment paper to ensure easy removal from loaf pans.
- You can substitute vegetable oil with canola oil for a milder flavor.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Find it online: https://yumntasty.com/pistachio-zucchini-bread-recipe/
