This zucchini bread is a fresh twist on my go-to recipe (which you can find here.) I’ve cut back on the oil and sugar, then boosted the flavour with lemon zest and pistachios. The citrus makes every bite brighter and really brings out all the flavours.

Moist, zesty, and nutty — this loaf is a great way to make use of all those late-summer zucchini.

Ingredients:

• 3 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 3 eggs, at room temperature
• 1/2 cup vegetable oil (I use olive oil)
• 1/2 cup Greek yoghurt (fat free is fine)
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 tsp vanilla extract
• Grated zest from one lemon
• 2 cups zucchini, grated
• 1 cup roasted pistachios, finely chopped

For the lemon glaze (optional):

• 1 cup powdered sugar
• 2-3 tbsp lemon juice

Method:

1. Preheat oven to 325F and grease two 8×4 loaf pans with non-stick spray.
2. In a bowl, stir together the flour, salt, baking powder and baking soda.
3. In a separate bowl, beat together the eggs, oil, yoghurt, vanilla, both sugars and lemon zest.
4. Add dry ingredients to the wet ingredients and mix until just combined.
5. Stir in the grated zucchini and pistachios. Mix until fully combined.
6. Bake for 1 hour, or until a toothpick inserted in centre of loaf comes out clean. Cool for about 20 minutes before removing from pan. Cool completely before glazing (if using.)
7. For the glaze: mix together the powdered sugar and lemon juice until smooth. If the glaze is too thin, add a little more sugar. If it is too thick, add a bit more lemon juice. Drizzle over completely cooled cake..

*Yield: Two 8×4 inch loaves

**This zucchini bread freezes extremely well and will keep for several months in the freezer. Do not glaze the loaves if you plan on freezing them.