This soft pistachio zucchini bread is a delightful twist on classic quick bread. The combination of pistachios and fresh zucchini gives it a unique, nutty-sweet flavor and a tender texture that makes it impossible not to enjoy.
I make a lot of quick breads at home, and my kids are always the biggest fans. If you’re exploring different flavor combinations, this loaf is a must-try—especially if you already enjoy other quick breads like strawberry-banana or lemon-almond poppyseed. This pistachio version quickly became a favorite in our house.
What is Pistachio Zucchini Bread?
Pistachio zucchini bread is a quick bread that stands out thanks to one special ingredient: instant pistachio pudding mix. Like pudding does for cookies and cakes, the instant pudding adds moisture and a concentrated pistachio flavor that transforms regular zucchini bread into something memorable. The crust develops a pleasant chew while the interior stays dense and soft, loaded with green-hued batter that bakes into a delicate pistachio flavor. This recipe makes two loaves, which is handy because they disappear fast—perfect for breakfasts, snacks, or lunchbox treats.
Ingredients in Pistachio Zucchini Bread
This quick bread is simple to make and relies on pantry staples plus a box of instant pistachio pudding for flavor. Exact measurements are listed in the recipe card below.
- Flour: All-purpose flour provides the structure for the loaf.
- Baking Powder and Baking Soda: Leavening agents that help the bread rise.
- Salt: Enhances and balances the flavors.
- Instant Pistachio Pudding: The key ingredient for the pistachio taste and added moisture.
- Eggs: Use large eggs to bind the batter and add richness.
- Sugar: Granulated sugar sweetens the loaf.
- Vanilla Extract: A splash of vanilla rounds out the flavors.
- Vegetable Oil: Keeps the bread moist; canola oil works as an alternative.
- Grated Zucchini: Adds moisture and texture; peel or leave unpeeled based on preference.
- Chopped Pistachios: Folded into the batter and sprinkled on top for crunch and extra flavor.
How to Make Pistachio Zucchini Bread
This recipe comes together quickly and rewards you with two flavorful loaves. Consider making an extra loaf to freeze for later—these keep well and are a convenient snack or addition to a packed lunch.
- Prep: Preheat the oven to 350°F. Grease two 9×5-inch loaf pans with cooking spray and line them with parchment paper; set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and the dry pistachio pudding mix.
- Whisk wet ingredients: In a separate bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla and oil, then fold in the grated zucchini and the chopped pistachios.
- Combine: Add the wet ingredients to the dry ingredients and stir until just combined. The batter may have a green tint before baking—this is normal.
- Bake: Divide the batter evenly between the two prepared pans. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean. The center may sink slightly as it cools; this is fine.
- Cool: Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Slice each loaf into ten slices and serve.
Variations
Try these simple variations to change the flavor profile:
- Add lemon: A tablespoon of lemon juice brightens the loaf and complements the pistachio flavor.
- Top with frosting: For a sweeter treat, spread cream cheese frosting across the cooled loaf and sprinkle extra chopped pistachios on top.
How to Freeze Leftovers
Pistachio zucchini bread freezes very well, so baking extra loaves to store in the freezer is a great idea.
- To freeze: Cool the baked loaf completely, wrap it tightly in plastic wrap, then cover with foil or place in a labeled zip-top bag. Whole loaves or individual slices can be frozen; they keep about six months.
- To thaw: Let the wrapped loaf or slices thaw at room temperature until soft and ready to serve.
More Delicious Pistachio Recipes
If you love pistachio flavor, try other recipes that showcase it—desserts, salads, and layered treats make great companions to this bread.
Desserts
No Bake Pistachio Cream Pie
3 hours 15 minutes
Salads
Pistachio Pudding Salad
10 minutes
Desserts
Layered Pistachio Dessert
3 hours 50 minutes
Desserts
Pistachio Cream Bars
2 hours 50 minutes
Pistachio Zucchini Bread
Ingredients
- 2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3.4 oz. box instant pistachio pudding
- 3 large eggs
- 1 3/4 cups sugar
- 1 Tablespoon vanilla extract
- 3/4 cups vegetable or canola oil
- 2 cups grated zucchini peeled or unpeeled
- 1/2 cup chopped pistachios
Instructions
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Preheat the oven to 350°F. Grease two 9×5-inch loaf pans with cooking spray and line with parchment paper; set aside.
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In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pistachio pudding mix; set aside.
-
In a separate bowl, whisk the eggs and sugar until thick and pale. Stir in the vanilla and oil. Fold in the grated zucchini and chopped pistachios.
-
Add the wet ingredients to the dry ingredients and mix until just combined. The batter may look green before baking.
-
Divide the batter between the two pans and bake for about 55 minutes, until a toothpick inserted in the center comes out clean. A slight sink in the middle is normal.
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Cool the loaves in the pans for 10 minutes, then transfer to a rack to cool completely. Slice and serve.
Notes
Nutrition
Carbohydrates: 57g
Protein: 6g
Fat: 5g
Nutrition information is automatically calculated and should be used as an approximation.