Zucchini Lemon Pistachio Loaf
10
Minutes
Prep Time
45
Minutes
Cooking Time
55
Minutes
Total Time
8
Serves Servings
Video Recipe Below:
Ingredients
- 1 Cup Harvest Fresh Zucchini Spirals, chopped
- 4 Eggs
- 1 Cup Brown Sugar
- ½ Cup Canola Oil
- 6 Tbsp. Greek Yogurt, extra creamy
- 1 Lemon Zest and Juice
- 2 Cups Flour
- 4 Tsp baking powder
- ½ Tsp. Vanilla Extract
- ½ Tsp. Salt
- ½ Cup Pistachio nuts, extra for topping
Lemon Cream Cheese Icing
- ½ Cream Cheese, block, room temperature
- 1 Tbsp. Butter, room temperature
- 2 Cups. Icing Sugar
- 1 Lemon zest, 2 Tsp. Lemon Juice
Directions
- Pre-heat oven at 340 degrees, lightly spray loaf pan with cooking spray.
- Using a hand mixer, in a bowl, add eggs, brown sugar, blend well. Then add oil, yogurt, vanilla extract, lemon zest, lemon juice, mix until fully combined.
- Stir in Zucchini Spirals, add flour, baking powder, salt, and pistachio nuts, and blend well.
- Pour mixture in loaf pan, bake for 45 minutes, bake until loaf has raised and golden. Using a toothpick, place in center comes out clean. Set aside and let cool on a cooling rack
- Lemon Cream Cheese Filling:Â Using a hand mixer, in a large bowl add cream cheese, butter, lemon zest and lemon juice, blend well, add Icing sugar, blend until smooth and creamy.
- Once Zucchini lemon loaf has cooled, add icing and crushed pistachios on top and ready to serve.
What You Need
