In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon (if using)
3. Mix the Wet Ingredients
In a large bowl, whisk together:
- Eggs
- Granulated sugar
- Brown sugar
- Oil
- Vanilla
4. Add Zucchini
Fold the grated zucchini into the wet mixture.
No need to peel the zucchini. If it's extremely wet, gently squeeze out some excess moisture.
5. Combine
Add the dry ingredients to the wet ingredients and stir just until combined.
Fold in the chopped pistachios.
6. Bake
Pour the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
💡 Optional Variations
- Add ½ cup dried cranberries or raisins.
- Mix in ½ cup white chocolate chips.
- Add orange zest for a citrus twist.
- Top with extra chopped pistachios before baking.
🍽️ Serving Ideas
Enjoy:
- Warm with butter
- With cream cheese
- Alongside coffee or tea
- As a lightly sweet breakfast bread
🥶 Storage
- Room temperature: Up to 3 days, wrapped tightly.
- Refrigerator: Up to 1 week.
- Freezer: Up to 3 months.
❤️ Why You'll Love It
The zucchini keeps the bread incredibly moist, while the pistachios add a satisfying crunch and rich flavor. It's an easy, flavorful quick bread that feels both wholesome and indulgent at the same time. 💚🍞✨