Lemon Pistachio Zucchini Bread

Ingredients

• Cooking spray
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 1/2 cup plain yogurt
• 1 small lemon, zested
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pistachio nuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray two 9×5-inch loaf pans with cooking spray.

Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.