- 1¾ cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) neutral oil
- ¼ cup (60 g) plain Greek yogurt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- 1½ cups (about 180 g) grated zucchini
- ¾ cup (90 g) shelled, unsalted pistachios, roughly chopped, divided
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Prepare the zucchini: Wash and trim the zucchini, then grate it using the medium holes of a box grater. Leave the peel on. Lightly blot away excess surface moisture with paper towels, but do not squeeze it completely dry.
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon.
- Mix the wet ingredients: In a large bowl, whisk the eggs and sugar until smooth. Add the oil, Greek yogurt, vanilla, and optional almond extract. Whisk until evenly combined.
- Add the zucchini: Stir the grated zucchini into the wet mixture, distributing it evenly.
- Make the batter: Add the dry ingredients to the wet ingredients. Fold gently with a spatula just until no dry flour remains. Fold in ½ cup of the chopped pistachios. Avoid overmixing, which can make the bread dense.
- Fill the pan: Scrape the batter into the prepared loaf pan and smooth the surface. Scatter the remaining ¼ cup pistachios over the top, pressing them lightly into the batter.
- Bake: Bake for 55–65 minutes. Start checking at 50 minutes, as ovens vary. The bread is ready when a skewer inserted into the center comes out clean or with a few moist crumbs, without wet batter. If the top browns too quickly, loosely cover it with foil.
- Cool: Let the loaf rest in the pan for 15 minutes. Lift it onto a wire rack and cool completely before slicing so the crumb can set.