Lemon Pistachio Zucchini Bread

We are in prime zucchini season right now, so I decided it was time to whip up some zucchini bread. I received more lemons from my cousin in San Diego, so I knew I wanted to incorporate those and then decided to throw pistachios in for a little crunch. The flavor is delicate, citrusy, and not overly sweet. I love having a warm piece of this bread with some strawberry jam on top and cup of coffee for a delightful summer breakfast. 

1 ¾ cups flour

1 ½ teaspoons cardamom

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup sugar

½ cup butter, room temperature

2 eggs

1 tsp vanilla

¼ cup milk

1 cup grated zucchini

1 teaspoon lemon zest

1 tablespoon lemon juice

½ cup chopped pistachios

Preheat oven to 350 degrees and grease a bread pan. In a medium bowl sift together the flour, cardamom, baking powder, baking soda, and salt.

In a bowl of an electric mixer, beat the butter and sugar until creamy. Add in the eggs and beat until smooth. Add in vanilla and milk and combine. Slowly mix in the flour mixture. Then add in the zucchini, lemon zest, and lemon juice and combine. Stir in the nuts with a spatula. Transfer the batter to the bread pan and bake 55-60 minutes, until a knife comes out clean. Let rest in pan for 10 minutes, then cool on a rack.

Makes 1 loaf