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Zucchini Pistachio Bread Recipe

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This delicious Pistachio Zucchini Bread is the perfect twist on a classic recipe. Packed with tons of unique pistachio and zucchini flavor combinations, you are going to love this bread!

I love making delicious quick bread at home, and you know who loves them even more? My children! There are so many delicious combinations out there, but you have to start with the Strawberry Banana Bread, this delicious Lemon Almond Poppyseed Quick Bread and my favorite… this Butterbeer Bread!

What is pistachio and zucchini bread?

This is an amazing recipe! I had never heard of a zucchini bread like this so I made it. . . and then I did it again. . . it is again. . and get the image. What makes it so unique is the addition of a packet of pistachio instant pudding. Do you know how pudding does amazing things in cookies and cakes? Well, it does amazing things for bread too!

This is definitely one of my go to zucchini bread recipes this year. And my children died when they tasted it! It’s fluffy and delicious and really kicks it up a notch and is a classic zucchini bread recipe that you’re already going to love! The outside of the bread is nice and chewy, and the inside is thick and full of great flavor. Luckily it makes two loaves so we eat until the last slice. Tastes great for several days and is perfect for lunch or an all day snack.

Ingredients Zucchini Pistachio Bread

This quick bread recipe is super simple and has a secret ingredient that bursts with flavor… A box of pistachio pudding! See the recipe card at the bottom of the post for exact measurements.

  • Flour: I used all-purpose flour in this recipe.
  • baking powder and baking soda: They act as leavening agents and help the bread to rise and become soft and fluffy.
  • Salt: The salt enhances all the flavors of the bread.
  • Instant Pistachio Pudding: This is what gives the bread that delicious pistachio flavor.
  • Egg: I always use large eggs every time I cook!
  • Sugar: You need granulated sugar to sweeten the bread!
  • Vanilla extract: Adding a dash of vanilla flavor makes this bread extra sweet.
  • Vegetable oil: You can also use canola oil if that’s all you have on hand.
  • Grated zucchini: I don’t peel my zucchini to save time, but you can peel them if you prefer!
  • Chopped pistachios: These not only add great flavor but delicious texture to the bread dough and topping!

How to make bread with zucchini and pistachios

Take a few minutes and prepare this bread. It’s so delicious. I promise you won’t regret it! In fact, go ahead and make some extra bread for later. You’ll be so glad you did when the first one is devoured!

  1. Preparation: Preheat oven to 350 degrees. Grease two 9 × 5-inch baking sheets with cooking spray and line with parchment paper; set aside.
  2. Mix the dry ingredients: In large bowl, whisk together flour, baking powder, baking soda, salt, and dry pudding mix; set aside.
  3. Mix the wet ingredients: In a separate medium bowl, beat the eggs and sugar until thick and lemon-colored. Combine the vanilla and oil. Finally, add the courgettes and grated pistachios.
  4. Combine: Next, add the wet ingredients to the dry ingredients and mix until well blended. The dough will have an odd green color, but it won’t look like that after baking.
  5. Baking: Divide the batter between the two prepared pans. Cook for 55 minutes or until a toothpick inserted in center comes out clean. The center will most likely sink, but that’s okay.
  6. Freddy: Let cool in pan for 10 minutes, then remove loaves from pans and cool completely. Cut each loaf into ten slices and serve.

variations

There are a few ways you can elevate and switch up this delicious Pistachio Zucchini Bread! We do this quite often, so it’s good to mix things up from time to time.

  • Add the lemon: Try adding a tablespoon of lemon juice to the dough. It pairs really well with all the other flavors and just adds the tiniest bit of bright flavor to the bread.
  • Add some frosting: If I really want to sweeten it up, I make some cream cheese frosting, spread it on, and then sprinkle it with more pistachios. Makes a delicious dessert!

How to freeze leftovers

If you want to make something ahead of time, this Pistachio Zucchini Bread freezes really well! So make a couple of extra loaves to store in the freezer for later!

  • To freeze: Let your baked bread cool, then wrap it in plastic wrap. (You can also freeze individual slices in place for an easy grab-and-go option.) Then, wrap the bread in aluminum foil or place it in a zip lock bag and label with the date. It will last about 6 months in the freezer.
  • DefrostBaking: When you’re ready to eat it, let the bread thaw on the counter until completely softened.

If you are as crazy about pistachios as my family, then you need to try these other recipes! They are packed with flavor and taste so good for any occasion! Don’t try just one… You have to try them all!


  • Preheat oven to 350 degrees. Grease two 9 × 5-inch baking sheets with cooking spray and line with parchment paper; set aside.

  • In large bowl, whisk together flour, baking powder, baking soda, salt, and dry pudding mix; set aside.

  • In a separate medium bowl, beat the eggs and sugar until thick and lemon colored. Combine the vanilla and oil. Finally, add the courgettes and grated pistachios.

  • Next, combine the wet ingredients with the dry ingredients and mix until well blended. The dough will have an odd green color, but it won’t look like that after baking.

  • Divide the batter between the two prepared pans. Cook for 55 minutes or until a toothpick inserted in center comes out clean. The center will most likely sink, but that’s okay.

  • Let cool in pan for 10 minutes, then remove loaves from pans and cool completely. Cut each loaf into ten slices and serve.



Servings: 10

Calories290kcal (15%) Carbohydrates57g (19%) Protein6g (12%) Fat5g (8%) Saturated Fat1g (5%) Polyunsaturated Fat1g Monounsaturated Fat2g Trans Fat0.01gCholesterol56mg (19%) Sodium368mg (15%) Potassium188mg2 (5%) Potassium188mg ( 5%) ) Sugar36g (40%) Vitamin A156IU (3%) Vitamin C5mg (6%) Calcium28mg (3%) Iron2mg (11%)

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value varies based on brands used, measurement methods, and serving sizes per family.

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American kitchen

Zucchini bread with pistachio and keyword, quick bread recipe

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