Pistachio Zucchini BreadPrep Time Cook Time Yield20 minutes 50–60 minutes 1 Loaf (8–10 slices)IngredientsFor the Bread:1 cup zucchini, finely grated and squeezed of excess moisture½ cup raw pistachios, shelled and finely chopped (plus extra for topping)2 cups all-purpose flour1 tsp baking powder½ tsp baking soda½ tsp salt1 tsp ground cinnamon (optional, skip if you want a purely bright green aesthetic)¾ cup granulated sugar½ cup vegetable oil or melted coconut oil2 large eggs, room temperature¼ cup Greek yogurt or sour cream (for maximum moisture)1 tsp pure vanilla extract½ tsp almond extract (the secret to making the pistachio flavor pop!)For the Sweet Glaze:1 cup powdered sugar2–3 tbsp whole milk or heavy cream¼ tsp vanilla or almond extract2 tbsp pistachios, finely crushed (for garnish)Step-by-Step InstructionsPrep the Oven and PanPreheat your oven to 350°F (175°C). Grease a $9 \times 5\text{-inch}$ loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.Prepare the ZucchiniGrate the zucchini using the fine side of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Do not skip this step, or the bread will become soggy!Whisk Dry IngredientsIn a medium bowl, whisk together the flour, baking powder, baking soda, salt, and finely chopped pistachios.Mix Wet IngredientsIn a large bowl, beat the granulated sugar, eggs, oil, Greek yogurt, vanilla extract, and almond extract together until smooth and slightly pale. Stir in the squeezed zucchini until evenly distributed.CombineGently fold the dry ingredients into the wet ingredients using a spatula just until combined. Be careful not to overmix, or the bread will lose its tender crumb.BakePour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.Cool and GlazeLet the bread cool in the pan for 10 minutes, then use the parchment paper handles to lift it onto a wire rack to cool completely. Once cool, whisk the powdered sugar, milk, and extract together until a thick, pourable glaze forms. Pour generously over the loaf and immediately shower it with the remaining crushed pistachios as seen in
Pistachio Zucchini Bread
