Photo: Ernest Porzi
Lemon Pistachio Zucchini Bread
13 ingredients
25 min + 45 min
2 9x5-inch loaves
openrecipes
"A moist zucchini bread with lemon and pistachio for a unique flavor."
Estimated Nutrition (whole recipe, rough)
1026
Calories
44g
Protein
36g
Fat
130g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes