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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.


    • 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


    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.


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

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