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–+ servings

California Pistachio Zucchini Bread

A soft, tender zucchini bread with pistachio pudding flavor and crunchy pistachios. Great with coffee!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 1
Course: Baking
Cuisine: American
Calories: 236
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour 256 g
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 box (3.4 oz) instant pistachio pudding mix about 96 g
  • 3 large eggs room temperature
  • 1 3/4 cups granulated sugar 350 g
  • 1 tablespoon vanilla extract
  • 3/4 cup vegetable or canola oil 180 ml
  • 2 cups grated zucchini about 240 g, do not squeeze dry
  • 1/2 cup chopped pistachios 60 g, plus extra for topping

Method
 

  1. Heat your oven to 350°F. Coat two 9x5-inch loaf pans with nonstick spray, then line them with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and dry pistachio pudding mix until well combined. Set aside.
  3. In a separate bowl, beat the eggs and sugar together until thick and pale yellow. Mix in the vanilla extract and oil, then fold in the grated zucchini and chopped pistachios.
  4. Pour the wet mixture into the dry ingredients and gently stir until just moistened. The batter will look slightly green, but that's completely normal and will not affect the finished color.
  5. Divide the batter evenly between the prepared loaf pans. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Note that the middle may sink slightly, which is typical.
  6. Let the loaves cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely. Slice into ten pieces per loaf and serve.

Nutrition

Calories: 236kcalCarbohydrates: 33gProtein: 3gFat: 11gSaturated Fat: 1gCholesterol: 27mgSodium: 273mgFiber: 1gSugar: 21g

Notes

If you don't have pistachio pudding mix, use vanilla pudding and add 1/2 teaspoon pistachio extract for a similar flavor.
Toast the chopped pistachios in a dry skillet for 5 minutes to intensify their flavor.
Grate the zucchini and do not squeeze out the moisture; it keeps the bread tender.
This bread freezes well. Wrap tightly in plastic wrap and store in a freezer bag for up to 3 months.
The center may sink slightly; that is normal due to the high sugar content. Bake until a toothpick inserted comes out with just a few moist crumbs.
For a California twist, substitute a portion of the oil with avocado oil or olive oil, but canola works best.
Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.

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