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Zucchini and pistachio cake

Name: Zucchini and pistachio cake
Prep time: 10 min
Cook time: 30 min
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

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

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Method

Place oil, sugar, eggs and vanilla into a large bowl, mix well with an electric mixer.
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.
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.