Zucchini and pistachio cake

Serves: 12
Prep: 10
Cook: 30

A dessert with a twist, kept fluffy and moist with grated zucchini and delicately flavoured by pistachio nuts.

Ingredients

  • ¾ cup canola oil
  • ¾ cup sugar
  • 2 eggs, lightly beaten
  • 2 tsp vanilla essence
  • ½ cup pistachio nuts, chopped
  • 1 ½ cups zucchini, grated
  • 1 cup white self-raising flour
  • 1 cup wholemeal self-raising flour
  • 1 ½ tsp cinnamon
  • ¾ tsp nutmeg

Method

  1. Place oil, sugar, eggs and vanilla into a large bowl, mix well with an electric mixer.
  2. Add pistachio nuts, zucchini (courgette) and sifted dry ingredients, mix until well combined. Pour mixture into a lightly greased and lined 19cm x 29cm lamington tin.
  3. Bake in hot oven, 200°C for 30 minutes or until cooked.
  4. Serve dusted with icing sugar or topped with cream cheese icing and some extra chopped pistachio nuts.

Tips

  • The serving suggestions are not included in the nutritional analysis.


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