Lemon Pistachio Zucchini Bread Recipe
Pistachios add a delicious and flavorful crunch to these lemony slices of zucchini bread.
I used sour cream instead of yogurt, as that’s what I had in the fridge. Very moist. The pistachios were kind of neutral for me, as I didn’t pick up much flavor. Interesting alternative to my usual zucchini recipe. I would add more lemon zest, as someone else suggested, for more lemon taste.
I will make again, with adjustments. Followed the recipe, but used smaller loaf pans + muffins to shorten the bake time. (Summer is too hot for a 60 min. bake.) It was moist, but I thought it tasted of too much baking soda, not enough lemon. If you have with jam, it's fine, but if you tend not to, it's bland.
This was my first time to make zucchini bread, so since I love a good lemon cake, was dying to try this when researching zucchini bread recipes. It did come out according to recipe; hence, 4 stars so to not confuse readers. Personally, I was disappointed. I really expected more flavor, especially the citrus to come through. So while still somewhat warm, I poked holes throughout as you would making tres leches cake, made a lemony glaze and spooned over top and bottom. It really helped and it is good. However, next time I might search more similar recipes. will tweak more before making next time.
Absolutely Delicious! I made it exactly per the recipe, out of all the zucchinis bread I made, this one is my favorite!
This bread was a nice change from the traditional zucchini bread recipes. The only change I made in the recipe was the use of lemon Greek yogurt (that was what I had on hand). Also, my bake time was considerably longer than 55 minutes. The only change I will make for the next loaves (yes, this recipe is a keeper!) is to add additional lemon zest and/or juice. I thought the lemon flavor could have been a little more pronounced.
I made this for my fiance and he absolutely loved it! I only made one loaf so I cut the recipe in half and it turned out great!