Pistachio Zucchini Bread

Ingredients

For the Bread:

• 1 cup zucchini, finely grated and squeezed of excess moisture

• ½ cup raw pistachios, shelled and finely chopped (plus extra for topping)

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon (optional, skip if you want a purely bright green aesthetic)

• ¾ cup granulated sugar

• ½ cup vegetable oil or melted coconut oil

• 2 large eggs, room temperature

• ¼ cup Greek yogurt or sour cream (for maximum moisture)

• 1 tsp pure vanilla extract

• ½ tsp almond extract (the secret to making the pistachio flavor pop!)

For the Sweet Glaze:

• 1 cup powdered sugar

• 2–3 tbsp whole milk or heavy cream

• ¼ tsp vanilla or almond extract

• 2 tbsp pistachios, finely crushed (for garnish)

Step-by-Step Instructions

1. Prep the Oven and Pan

   Preheat your oven to 350°F (175°C). Grease a $9 \times 5\text{-inch}$ loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

2. Prepare the Zucchini

   Grate the zucchini using the fine side of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Do not skip this step, or the bread will become soggy!

3. Whisk Dry Ingredients

   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and finely chopped pistachios.

4. Mix Wet Ingredients

   In a large bowl, beat the granulated sugar, eggs, oil, Greek yogurt, vanilla extract, and almond extract together until smooth and slightly pale. Stir in the squeezed zucchini until evenly distributed.

5. Combine

   Gently fold the dry ingredients into the wet ingredients using a spatula just until combined. Be careful not to overmix, or the bread will lose its tender crumb.

6. Bake

   Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

7. Cool and Glaze

   Let the bread cool in the pan for 10 minutes, then use the parchment paper handles to lift it onto a wire rack to cool completely. Once cool, whisk the powdered sugar, milk, and extract together until a thick, pourable glaze forms. Pour generously over the loaf and immediately shower it with the remaining crushed pistachios as seen in