Prep time: 15 mins | Bake time: 50 mins | Servings: 10 slices
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 5 Points
Protein: 5g
Net Carbs: 24g
Fat: 8g
Calories: 190 kcal
Description
So tender and rich it feels more like a cake than a bread, this Glazed Pistachio Zucchini Loaf is guaranteed to steal the show at any baby shower or party! Packed with finely shredded zucchini and finely chopped pistachios, then finished with a sweet citrus glaze, it stays impossibly moist and flavorful with every slice.
Anti-Inflammatory Highlights
Fresh Zucchini: Provides hydration, dietary fiber, and key antioxidants like lutein and zeaxanthin that combat oxidative stress.
Pistachios: Rich in healthy monounsaturated fats, protein, and copper to support cellular defense and heart health.
Citrus Glaze (Lemon/Orange): Delivers a fresh burst of vitamin C to bolster immune function.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
2 large eggs
½ cup granulated sugar (or zero-calorie granulated sweetener)
⅓ cup coconut oil or light olive oil
⅓ cup Greek yogurt or buttermilk
1 tsp vanilla extract
1 ½ cups zucchini, finely shredded and squeezed of excess moisture
½ cup pistachios, finely chopped (plus extra for topping)
For the Glaze:
½ cup powdered sugar (or powdered sweetener)
1–2 tbsp fresh lemon juice or milk
1 tbsp finely chopped pistachios
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and spray lightly with non-stick cooking spray.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
3. Mix Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, oil, Greek yogurt, and vanilla extract until smooth and creamy.
4. Assemble Batter: Gradually fold the dry ingredients into the wet mixture using a spatula just until combined. Gently fold in the shredded zucchini and chopped pistachios.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
6. Glaze & Serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Whisk the powdered sugar and lemon juice together to form a glaze, drizzle generously over the loaf, top with extra chopped pistachios, slice, and enjoy!