Honey Pistachio Yogurt Zucchini Bread

Pistachio zucchini bread

• 1 5.5-oz. package Wonderful Pistachios No Shells Honey Roasted, coarsely chopped and divided
• ⅓ cup melted coconut oil
• ½ cup honey
• 1 large egg
• ½ cup plain Greek yogurt
• 1½ teaspoons vanilla extract
• 2 teaspoons orange zest (optional)
• 1½ cups (188g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 1 cup shredded zucchini (about 1 medium)

Yogurt topping

• ¼ cup cream cheese
• ½ cup plain Greek yogurt
• 3 tablespoons honey
• ½ teaspoon vanilla extract

1. Heat oven to 350ºF and grease a 9-by-5" standard loaf pan. Line the inside of the pan with a parchment strip with two sides hanging over the edge.
2. In a medium bowl, whisk together the coconut oil, honey, egg, yogurt, vanilla, and orange zest, if using; set aside.
3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ¾ cup of the chopped Wonderful Pistachios No Shells Honey Roasted. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the zucchini.
4. Spread batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 45–50 minutes. Cover the top with foil during baking if it’s over-browning.
5. Cool bread on a wire rack for 10 minutes, then remove from pan and cool completely.
6. Make yogurt topping: Blend the cream cheese and honey until smooth and add the yogurt and vanilla. Blend until smooth. Spread on top of cooled bread and garnish with remaining Wonderful Pistachios No Shells Honey Roasted.