Lemon Pistachio Zucchini Bread

Lemon Pistachio Zucchini Bread

Lemon Pistachio Zucchini Bread is a fun twist on zucchini bread that's positively addictive! Try it with a sweet lemon glaze as a dessert bread or dive in as is for a tasty breakfast bread to kickstart your day!

Course Breakfast, Dessert
Cuisine American
Keyword Lemon Pistachio Zucchini Bread
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 21 servings
Calories 137 kcal
Author Jenn Laughlin - Peas and Crayons


  • 1 + 3/4 cups all-purpose flour (210 grams)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup avocado oil (or favorite healthy oil)
  • 1/4 cup sour cream or Greek yogurt
  • zest of 1 lemon (divided)
  • 1 TBSP lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup grated zucchini
  • 1/2 cup shelled pistachio nuts (chopped/crushed)
  • 1 TBSP lemon juice (use less for a sweeter glaze, 2 TBSP for EXTRA-tart)
  • 1 cup powdered sugar
  • 1/4 tsp lemon zest, or to taste
  • 1 tsp melted butter
  • 1/8 tsp of finely ground salt
  • 1/8 tsp pure vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Spray 3 mini 6 x 3.5 x 2 inch loaf pans with cooking spray (I use my favorite avocado oil spray) and set aside. Using a different size? See notes for tips.
  3. Combine flour, baking soda, and salt in a medium bowl and mix.
  4. In a large bowl, beat together eggs, sugar, and oil.
  5. Stir in sour cream, lemon juice + zest, and vanilla.
  6. Sift your flour mixture over the wet ingredients and stir with a fork until just barely incorporated. 
  7. Gently pat your zucchini dry with a paper towel then fold it into the batter along with the pistachio nuts.
  8. Pour into mini loaf pans and place atop a baking sheet on the center rack of your preheated oven. Bake for 28-30 minutes or until a toothpick inserted to the center of the loaf comes out clean.
  9. Allow to cool in the pan for 10 minutes then remove + transfer to a wire rack to finish cooling.
  10. If adding the optional glaze, once bread is mostly cooled, whisk together your glaze, starting with just 1/2 TBSP of lemon juice and adding more to taste based on tartness preference. Pour over bread, slice, and serve.

Recipe Notes

I used three light 6 x 3.5 x 2 inch mini loaf pans for my bread because I like to gift some whenever I bake. As written, this recipe yields 3 small loves at about 7-8 slices per loaf. 

You can also use one light 9 x 5 inch loaf pan and adjust bake time to 45-55 minutes. If using a different sized pan, transferring to muffin tins, or using glass/dark loaf pans you'll want to adjust the bake times to suit. Glass bakeware cooks more quickly while darker bake wear causes bread to brown darker/faster so you may want to drop the oven temp by 25 degrees F to compensate. If making muffins out of the batter, they cook faster so start checking them around the 20 minute mark.

Bread may be wrapped tightly in plastic wrap and stored for up to 4 days. You can even freeze it! Enjoy leftover bread as is or warm it up in the toaster oven or microwave until fluffy and warm. Enjoy!

Nutrition facts below are calculated without optional glaze. Estimate provided by an online nutrition calculator.

Nutrition Facts
Lemon Pistachio Zucchini Bread
Amount Per Serving
Calories 137 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 17mg6%
Sodium 109mg5%
Potassium 65mg2%
Carbohydrates 15g5%
Sugar 7g8%
Protein 2g4%
Vitamin A 65IU1%
Vitamin C 1.5mg2%
Calcium 11mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.