This deliciously soft pistachio zucchini bread is the perfect twist on a classic recipe. Packed with tons of unique flavor combinations from the pistachios and zucchini, you will LOVE this bread!
I love making delicious quick bread at home, and do you know who loves them even more? My kids! There are so many different delicious combos out there, but you must start with Strawberry Banana Bread, this delicious Lemon Almond Poppyseed Quick Bread, and my very favorite… this Buttery Beer Bread!
What is Pistachio Zucchini Bread?
This is such an incredible recipe! I had never heard of a zucchini bread like this, so I made it . . . and then I made it again . . . and again. . . and you get the picture. What makes it so unique is you add a package of pistachio instant pudding. You know how pudding does amazing things to 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 kids about died when they tried it! It’s soft and delicious and really levels up and a classic zucchini bread recipe that you may already love! The outside of the bread is nice and chewy, and the inside is dense and loaded with great flavor. It’s a good thing it makes two loaves because we eat every last slice of this. It tastes great for several days, and it’s perfect for packing in lunches or for snacking on all day long.
Ingredients in Pistachio Zucchini Bread
This quick bread recipe is super easy and has a secret ingredient that makes it loaded with flavor… A box of pistachio pudding mix! Check out 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: These act as leavening agents and help the bread to rise and be soft and fluffy.
- Salt: The salt enhances all of the flavors in the bread.
- Instant Pistachio Pudding: This is what infuses the bread with that delicious pistachio flavor.
- Eggs: I always use large eggs whenever I am baking!
- Sugar: You need some granulated sugar to sweeten up the bread!
- Vanilla Extract: Adding a splash of vanilla flavor really makes this bread taste extra sweet.
- Vegetable Oil: You can also use canola oil if that’s all that you have on hand.
- Grated Zucchini: I don’t peel my zucchini to save on time, but you can peel it if you prefer!
- Chopped Pistachios: These not only add in a great taste but a delicious texture to the batter of the bread as well as on top!
How to Make Pistachio Zucchini Bread
Take a few minutes and make this bread. It’s so delicious. I promise that you won’t regret it! In fact, go ahead and make an extra loaf for later. You will be so glad you did when the first one gets gobbled right up!
- Prep: Preheat the oven to 350 degrees. Grease two 9×5-inch loaf pans with cooking spray and line with parchment paper; set aside.
- Mix Dry Ingredients: In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside.
- Stir Wet Ingredients: In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios.
- Combine: Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won’t look like that after baking.
- Bake: Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that’s okay.
- Cool: Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.
Variations
There are a few ways that you can elevate and change up this delicious pistachio zucchini bread! We make this so often, so it’s nice to mix things up every once in a while.
- Add Lemon: Try adding a tablespoon of lemon juice to the batter. It complements all of the other flavors so well and adds just the slightest bright flavor to the bread.
- Add some frosting: If I really want to sweeten this up, then I make some cream cheese frosting, slather it on the top, and then sprinkle it with some additional pistachios. It makes a delicious dessert!
How to Freeze Leftovers
If you want to make some ahead of time, this pistachio zucchini bread freezes so well! So make a couple of extra loaves to store in your freezer for later!
- To Freeze: Let your baked bread cool, and then wrap your loaf in some plastic wrap. (You can also freeze individual slices instead for an easy grab-and-go option). Then, Wrap the loaf in some foil or put it in a ziplock bag and label it with the date. It will last about 6 months in the freezer.
- To Thaw: When you are ready to eat it, just let your bread thaw on your counter until it’s softened all the way through.
More Delicious Pistachio Recipes
Desserts
No Bake Pistachio Cream Pie
Salads
Pistachio Pudding Salad
Desserts
Layered Pistachio Dessert
Desserts
Pistachio Cream Bars
Pistachio Zucchini Bread
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
- 3 large eggs
- 1 3/4 cups sugar
- 1 Tablespoon vanilla extract
- 3/4 cups vegetable or canola oil
- 2 cups grated zucchini peeled or unpeeled
- 1/2 cup chopped pistachios
Instructions
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Preheat the oven to 350 degrees. Grease two 9×5-inch loaf pans with cooking spray and line with parchment paper; set aside.
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In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside.
-
In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios.
-
Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won't look like that after baking.
-
Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that's okay.
-
Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.
Notes
Nutrition
from The Recipe Critic https://ift.tt/ZTXIOaW
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