A delightful quick bread that combines the nutty richness of pistachios with the wholesome goodness of zucchini. It's moist, flavorful, and perfect for breakfast, snacks, or dessert.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup granulated sugar
1/2 cup vegetable oil (or melted coconut oil)
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)
3/4 cup shelled pistachios, roughly chopped
Optional: 1/4 cup shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In a separate bowl, combine the granulated sugar and oil until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and grated zucchini.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula.
Gently fold the chopped pistachios into the batter, reserving a few for topping.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Sprinkle the reserved pistachios over the batter.
Place the loaf pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
