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Ultra-moist Pistachio Zucchini Bread made with fresh zucchini, instant pistachio pudding, and crunchy pistachios. Perfect for breakfast, brunch, coffee breaks, meal prep, or dessert.

Pistachio Zucchini Bread

Ultra-moist Pistachio Zucchini Bread made with fresh zucchini, instant pistachio pudding, and crunchy pistachios. Perfect for breakfast, brunch, coffee breaks, meal prep, or dessert.
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Ingredients Equipment Method Notes

Ingredients
  

  • Dry
  • 3 cups all-purpose flour
  • 3.4 oz instant pistachio pudding mix
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • Wet
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 tsp vanilla
  • Mix-ins
  • 2 cups grated zucchini
  • 1 cup chopped pistachios
  • Optional
  • White chocolate chips
  • Vanilla glaze
  • Extra pistachios

Equipment

  • Two 8×4-inch loaf pans
  • Large bowl
  • Medium bowl
  • Box grater
  • whisk
  • Rubber spatula
  • cooling rack
  • Parchment paper

Method
 

  1. Preheat oven to 350°F.
  2. Prepare two loaf pans.
  3. Whisk dry ingredients.
  4. Whisk wet ingredients.
  5. Fold in zucchini.
  6. Add dry ingredients until just combined.
  7. Fold in pistachios.
  8. Divide batter between pans.
  9. Top with extra nuts.
  10. Bake 50–60 minutes.
  11. Cool 15 minutes.
  12. Transfer to rack and cool completely before slicing.

Notes

Don't squeeze zucchini.
Don't overmix.
Toast pistachios for more flavor.
Cover loosely with foil if browning too quickly.
Store airtight for up to 4 days.
Freeze up to 3 months.