Why This Recipe Is a Keeper
Before we dive into the method, here is why this pistachio zucchini bread will become a favorite.
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Only a handful of ingredients. Simple and affordable.
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Makes two loaves. Perfect for sharing or freezing.
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Moist and tender. The pudding mix creates a perfect crumb.
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Crowd-pleasing. Everyone loves zucchini bread.
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Budget-friendly. Zucchini, flour, and nuts are inexpensive.
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Perfect for breakfast, snacks, and dessert.
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Great for leftovers.
Ingredients
Servings: 10 slices per loaf
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2 cups all-purpose flour
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1/4 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 (3.4 oz) box instant pistachio pudding mix (dry mix only)
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3 large eggs
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1 3/4 cups granulated sugar
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1 tablespoon vanilla extract
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3/4 cup vegetable or canola oil
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2 cups grated zucchini (peeled or unpeeled, do NOT drain or squeeze)
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1/2 cup chopped pistachios
Ingredient Notes
Flour: Use all-purpose flour.
Pudding mix: Use instant pistachio pudding mix. Do not prepare it.
Zucchini: Use fresh zucchini. Grate it with the peel on or off. Do not drain or squeeze.
Pistachios: Use chopped pistachios.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans and line them with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, gently stir together the flour, baking powder, baking soda, salt, and the dry instant pistachio pudding mix. Set aside.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs and sugar until the mixture becomes thick and light lemon in color. Stir in the vanilla extract and vegetable oil until smooth.
Step 4: Fold in Mix-ins
Add the freshly shredded zucchini and the chopped pistachios to the wet ingredients, stirring just until distributed.
Step 5: Combine Batters
Pour the wet zucchini mixture into the bowl with the dry flour mixture. Stir together with a rubber spatula until just combined. Do not overmix.
Step 6: Bake
Divide the batter evenly between the two prepared loaf pans. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Let the loaves cool in the pans for 10 minutes. Carefully remove them from the pans and transfer to a wire rack to cool completely. Slice and serve.
How to Serve Pistachio Zucchini Bread
This moist, nutty bread is delicious on its own, but a few accompaniments make it even better.
With Butter: Spread with softened butter.
With Cream Cheese: Serve with cream cheese.
With Coffee: Perfect with a cup of coffee or tea.
With Fresh Fruit: Serve with berries or sliced fruit.
With a Dusting of Powdered Sugar: Add a light dusting.
Variations & Tips
Make It with Walnuts: Substitute walnuts for pistachios.
Make It with Pecans: Use pecans instead of pistachios.
Make It with Chocolate Chips: Add chocolate chips.
Make It with Lemon: Add lemon zest.
Make It with Orange: Add orange zest.
Make It with Almond Extract: Use almond extract instead of vanilla.
Make It with Coconut: Add shredded coconut.
Make It Gluten-Free: Use gluten-free flour.
Make It Dairy-Free: Use dairy-free ingredients.
Pro Tips for Absolute Success
Do not drain the zucchini. The moisture is essential for the bread.
Do not overmix the batter. This keeps the bread tender.
Let the bread cool completely before slicing. This prevents crumbling.
Frequently Asked Questions
Can I use a different pudding mix?
Yes. Vanilla or white chocolate pudding can be used.
Can I use a different nut?
Yes. Walnuts or pecans can be used.
Can I use a different oil?
Yes. Canola or avocado oil can be used.
Can I make this ahead of time?
Yes. Store in an airtight container for up to 5 days.
Can I freeze this bread?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 5 days.
Why is my bread green?
The pistachio pudding mix gives it a green tint. This is normal.
Why is my bread dense?
The batter was overmixed. Mix just until combined.
Can I add more zucchini?
Yes. Use up to 3 cups.
Can I use a different pan?
Yes. A 9×13-inch pan can be used.
The Beauty of Zucchini Bread
There is something deeply satisfying about a warm, moist zucchini bread that comes together with almost no effort. It is the kind of food that makes people happy. This pistachio zucchini bread is a celebration of all those things.
Keep flour, sugar, and pudding mix in your pantry. Keep zucchini and pistachios in your fridge. This recipe is the reason why.
Recipe Card
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Time: 10 minutes
Total Time: Approximately 1 hour 25 minutes
Yield: 2 loaves (10 slices each)