Zucchini Lemon Pistachio Loaf

Zucchini Lemon Pistachio Loaf

10
MINUTES
PREP TIME
45
MINUTES
COOKING TIME
55
MINUTES
TOTAL
TIME
8
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/1008105208

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

What You Need

Preparation

  1. Pre-heat oven at 340 degrees, lightly spray loaf pan with cooking spray.
  2. 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.
  3. Stir in Zucchini Spirals, add flour, baking powder, salt, and pistachio nuts, and blend well.
  4. 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
  5. Lemon Cream Cheese Filling: 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.
  6. Once Zucchini lemon loaf has cooled, add icing and crushed pistachios on top and ready to serve.
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