Pistachio Zucchini Bread Recipe

FavoritePinShare

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!

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!

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.

No Bake Pistachio Cream Pie

Pistachio Pudding Salad

Layered Pistachio Dessert

Pistachio Cream Bars

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram First time ever we have had a bumper crop of zucchini. We have made 10 loaves of this delicious recipe. We have eaten, frozen some, and given away some. We have used 2 cups of chopped pistachio nuts and have also used 2 cups chopped toasted cashews. Great recipe. Comment * Name * Email * Website