Pistachio Zucchini Bread
Soft, moist, lightly sweet, and packed with shredded zucchini and crunchy pistachios. The pistachio pudding mix gives this quick bread its signature flavor and tender texture. A classic version uses zucchini, pistachios, and instant pistachio pudding mix.
Makes: 2 loaves
Prep time: 20 minutes
Bake time: 50–55 minutes
Total: About 1 hour 15 minutes
Ingredients
For the Bread
2 cups all-purpose flour
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
1 box (3.4 oz) instant pistachio pudding mix
3 large eggs
1¾ cups granulated sugar
1 tbsp vanilla extract
¾ cup vegetable or canola oil
2 cups grated zucchini, peeled or unpeeled
½ cup chopped pistachios
Optional Topping
¼ cup chopped pistachios
Powdered sugar, for dusting
Instructions
1. Prepare the Oven
Preheat oven to 350°F (175°C).
Grease two 9×5-inch loaf pans and line the bottoms with parchment paper.
2. Prepare the Zucchini
Wash and grate the zucchini.
For very watery zucchini, gently squeeze out some—but not all—of the moisture using a clean kitchen towel. You want enough moisture to keep the bread tender without making the batter excessively wet.
3. Mix the Dry Ingredients
In a large bowl, whisk together:
Flour
Baking soda
Baking powder
Salt
Pistachio pudding mix
Set aside.
4. Mix the Wet Ingredients
In another large bowl, whisk the eggs and sugar for about 1–2 minutes, until well combined and slightly thickened.
Add the vanilla and oil.
Mix well.
Stir in the grated zucchini and chopped pistachios.
5. Combine
Gradually add the dry ingredients to the zucchini mixture.
Fold gently with a spatula until just combined.
Do not overmix. A few small streaks of flour disappearing into the batter is better than overworking it.
6. Fill the Pans
Divide the batter evenly between the two prepared loaf pans.
Smooth the tops.
Sprinkle additional chopped pistachios over the top if desired.
7. Bake
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the tops begin browning too quickly, loosely cover them with foil during the final portion of baking.
8. Cool
Allow the loaves to cool in the pans for 10 minutes.
Remove them from the pans and transfer to a wire rack.
Cool completely before slicing.
The center may sink slightly as it cools; that’s normal for this style of zucchini bread.
9. Serve
Slice and serve plain, with butter, or lightly dusted with powdered sugar.
Optional Lemon Glaze
For a sweeter dessert-style loaf, make this simple glaze:
1 cup powdered sugar
1–2 tbsp fresh lemon juice
1 tbsp milk or cream
½ tsp vanilla extract
Whisk everything together until smooth.
Drizzle over the completely cooled bread and sprinkle with chopped pistachios.
Tip: Lemon pairs especially well with pistachio and zucchini.
Tips for Perfect Pistachio Zucchini Bread
Don’t completely dry out the zucchini—the moisture helps keep the bread soft.
Measure flour by spooning it into the measuring cup and leveling it rather than scooping directly from the bag.
Don’t overmix after adding the flour.
Use unsalted or lightly salted pistachios depending on how salty you want the bread.
Toasting the pistachios for 5–7 minutes at 350°F before chopping gives them an even deeper flavor.
Let the bread cool completely before glazing or slicing.
Easy Variations
Lemon Pistachio
Add 1 tbsp lemon zest to the batter and finish with lemon glaze.
Orange Pistachio
Add 1 tsp orange zest and replace the lemon glaze with an orange glaze.
Chocolate Chip
Fold in ½ cup mini chocolate chips with the pistachios.
🫐 Blueberry Pistachio
Fold in ¾ cup fresh blueberries.
Cream Cheese Topping
Top the cooled loaf with a simple cream cheese frosting and extra chopped pistachios.
Nut & Allergen Information
Nuts
This recipe contains pistachios, which are tree nuts.
It is not suitable for someone with a pistachio or tree-nut allergy.
There are no other nuts required, but check the pistachio pudding mix and other packaged ingredients for possible cross-contact with peanuts or other tree nuts.
Dairy
The basic bread contains no dairy if your pistachio pudding mix is dairy-free. Always check the package because formulations can vary.
The optional cream-cheese frosting and milk glaze contain dairy.
Gluten
The bread contains wheat/gluten from all-purpose flour.
For gluten-free bread, use a suitable 1:1 gluten-free baking flour and verify that the pistachio pudding mix is certified gluten-free.
Eggs
Contains 3 eggs.
Soy
Check the labels on the pudding mix, chocolate chips, and other packaged ingredients if soy is an allergy concern.
Q&A
Do I have to peel the zucchini?
No. You can leave the peel on. It adds color and saves preparation time.
Do I need to squeeze the zucchini dry?
If your zucchini is extremely watery, gently squeeze out some excess moisture. Don’t remove all the moisture because it helps keep the bread moist.
Can I use fresh pistachios instead of pistachio pudding mix?
Yes, but the pudding mix contributes both flavor and texture. If you omit it, the bread will have a more subtle pistachio flavor.
Can I make one large loaf instead of two?
Yes, but a very large loaf will require a longer baking time. Watch the center carefully and test with a toothpick.
Can I use olive oil?
You can, but its flavor may be noticeable. A neutral oil such as canola or vegetable oil gives a more traditional result.
Can I reduce the sugar?
Yes. Reducing it moderately will make the bread less sweet, but a large reduction can affect the texture.
Can I use whole-wheat flour?
Yes, but the bread will be denser. For a lighter loaf, substitute only part of the all-purpose flour with whole-wheat flour.
How should I store it?
Keep cooled bread tightly wrapped or in an airtight container at room temperature for about 2–3 days, or refrigerate for longer storage.
Can I freeze it?
Yes. Wrap the cooled loaf tightly and freeze for up to 3 months for best quality. Individual slices can also be frozen for convenient portions.
How do I thaw frozen zucchini bread?
Let it thaw at room temperature while still wrapped. Once completely thawed, unwrap and serve.
Can I make muffins with this batter?
Yes. Divide into lined muffin cups and begin checking around 18–25 minutes, since muffins bake much faster than loaves.
