Ingredients
- ¾ cup canola oil
- ¾ cup sugar
- 2 eggs, lightly beaten
- 2 tsp vanilla essence
- ½ cup pistachio nuts, chopped
- 1 ½ cups courgette, grated
- 1 cup white self-raising flour
- 1 cup wholemeal self-raising flour
- 1 ½ tsp cinnamon
- ¾ tsp nutmeg
Method
- Place oil, sugar, eggs and vanilla into a large bowl, mix well with an electric mixer.
- Add pistachio nuts, courgette and sifted dry ingredients, mix until well combined. Pour mixture into a lightly greased and lined 19cm x 29cm lamington tin.
- Bake in hot oven (200°C) for 30 minutes or until cooked.
- Serve dusted with icing sugar or topped with cream cheese icing and some extra chopped pistachio nuts.