Zucchini and pistachio cake

Vegetarian
Zucchini and pistachio cake
Zucchini and pistachio cake

Prep

10 min

Cook

30 min

Serves

12

Skill

So Good Frozen DessertEntertainingSummerLow in FatLow in SugarLow in Sodium

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

Nutrition per serving

Weight, measurement and temperature conversions
1230 kJ

energy kj

5 g

protein

2 g

saturated fat

2 g

dietary fibre

27 g

carbohydrate

14 g

sugars

81 mg

sodium