Lemon Pistachio Zucchini Bread

Ingredients

For the Zucchini Bread:

• 1 ½ cups all-purpose flour, spooned and leveled

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened to room temperature

• ¾ cup granulated sugar

• 1 large egg, room temperature

• 1 tbsp fresh lemon zest (about 1-2 large lemons)

• 2 tbsp fresh lemon juice

• ½ tsp pure vanilla extract

• ⅓ cup plain Greek yogurt or sour cream (for extra moisture)

• 1 cup grated zucchini (measured, then gently squeezed of excess liquid using a clean dish towel)

• ⅓ cup shelled pistachios, roughly chopped (plus an extra tablespoon for topping)

For the Lemon Glaze (Optional):

• ½ cup powdered sugar

• 1 to 2 tbsp fresh lemon juice

Step-by-Step Instructions

Step 1: Prep Your Air Fryer and Pan

1. Preheat your air fryer to 325°F (165°C). Preheating ensures the loaf begins cooking immediately and helps form that desirable outer crust.

2. Prepare your baking pan: Grease your mini loaf pan thoroughly with cooking spray or butter. For extra security, you can line the bottom and two sides with a strip of parchment paper to make lifting the finished bread effortless.

Step 2: Combine the Dry Ingredients

1. In a medium mixing bowl, whisk together the 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.

2. Ensure there are no lumps in the leavening agents. Set this bowl aside.

Step 3: Cream the Butter and Sugar

1. In a large separate mixing bowl, use a hand mixer or a sturdy whisk to beat the softened ½ cup unsalted butter and ¾ cup granulated sugar together for about 2 minutes.

2. The mixture should turn pale, light, and fluffy. This step incorporates air into the batter, giving the bread a better rise.

Step 4: Add Wet Ingredients and Flavorings

1. Beat in the 1 large egg until fully incorporated.

2. Stir in the 1 tbsp fresh lemon zest, 2 tbsp fresh lemon juice, ½ tsp vanilla extract, and ⅓ cup Greek yogurt.

3. Do not worry if the batter looks slightly curdled at this stage; the addition of the dry ingredients will bring it right back together.

Step 5: Fold in the Zucchini and Pistachios

1. Add the dry ingredient mixture into the wet ingredients. Using a rubber spatula, gently fold everything together just until combined. Be careful not to overmix, or the bread can become dense.

2. Fold in the 1 cup grated zucchini (make sure it has been squeezed to remove excess water so your batter isn’t soggy) and ⅓ cup chopped pistachios.

Step 6: Bake in the Air Fryer

1. Pour the batter evenly into your prepared loaf pan, smoothing out the top with your spatula. Sprinkle the remaining chopped pistachios across the surface.

2. Carefully place the loaf pan into the preheated air fryer basket.

3. Bake at 325°F (165°C) for 40 to 48 minutes. Because air fryer heating elements sit very close to the top of the basket, check the bread around the 30-minute mark. If the top is already browning too quickly while the inside is still raw, loosely tent a small square of aluminum foil over the top of the pan for the remainder of the cooking time.

4. Insert a wooden toothpick or cake tester into the center of the loaf. If it comes out clean or with a few moist crumbs (no wet batter), the bread is done.

Step 7: Cool and Glaze

1. Remove the pan from the air fryer and let the bread rest in the pan for 15 minutes. It will finish setting up during this time.

2. Gently run a knife around the edges and invert the loaf onto a wire cooling rack to cool completely.

3. While the bread cools, whisk together the ½ cup powdered sugar and 1 to 2 tbsp lemon juice in a small bowl until smooth. Drizzle the sweet glaze generously over the top of the cooled loaf before slicing.

Pro-Tips for Success

• Squeeze the Zucchini: Do not skip squeezing the grated zucchini in a clean kitchen towel or paper towels. Excess moisture will prevent the center of your bread from cooking properly.

• Watch the Temperature: Air fryers cook faster and circulate heat more intensely than conventional ovens. Keeping the temperature at 325°F ensures the outside doesn’t burn before the dense center cooks through.

• Toasting the Pistachios: If you want an even deeper nutty flavor, lightly toast your chopped pistachios in a dry skillet for 2-3 minutes before folding them into the batter.

Nutrition Information

• Serving Size: 1 slice (approx. 1/8 of loaf)

• Calories: 245 kcal

• Carbohydrates: 31 g

• Protein: 4 g

• Fat: 12 g

• Saturated Fat: 6 g

• Cholesterol: 31 mg

• Sodium: 145 mg

• Fiber: 1 g

• Sugar: 16 g