Prepare oven to 325 degree F, and get a square pan lined with parchment paper ready.

Peel and chop pistachios, and set aside 2 tablespoons for garnish.

In a bowl, combine all the dry ingredients- lemon zest, flour, granulated sugar, baking powder, salt and chopped pistachios.

Pour in olive oil (if no olive oil, can substitute with vegetable oil), the 2 tbsp lemon juice, vegetable oil and water into the dry ingredients. Mix well but don’t overmix (over mixing will make the loaf become really tough).

Pour the batter into your pan and bake for 35-40 minutes. (Adjust accordingly- depends on the pan size, pan material and oven). The loaf is cooked if you insert a toothpick and no wet batter appears. Let it sit in the pan for 10 minutes and then take it out and let it rest for 1hr on a wire rack for it to completely cool down (otherwise the icing will melt right off).

Make the icing by combining the icing sugar to the remaining 5 tbsp of lemon juice. I ended up not using 5 tbsp because I like a thicker consistency for my icing. So make sure to not thin out the icing too much.

Once the loaf has cooled completely, drizzle the icing on top and sprinkle the reserved pistachio bits on top! Cut into whatever portion you like and enjoy!:)