Zucchini Pistachio Cake

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Zucchini Pistachio Cake

A light cake perfect for a sweet treat this summer.

Ingredients
	3/4 cup canola oil
	3/4 cup sugar
	2 eggs, lightly beaten
	2 teaspoons vanilla essence
	1/2 cup pistachio nuts, chopped
	1 1/2 cups zucchini, grated
	1 cup white self-raising flour
	1 cup wholemeal self-raising flour
	1 1/2 teaspoons cinnamon
	3/4 teaspoon nutmeg




				10 min

				30 min

				12

				Easy

		per serve
	Kilojoules	770
	Calories	185
	Protein	3g
	Fat	11g
	Carbohydrate	18g
	Sodium	100mg
	Potassium	85mg
	Calcium	15mg
	Iron	0.6mg
	Fibre	2g
To learn more about the nutritional components listed above, click on a word to visit our Nutrition Dictionary.

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

Add pistachio nuts, zucchini 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.



			Pistachio nuts are an excellent source of monounsaturated fat - a good fat that helps to lower LDL (bad) cholesterol and boost HDL (good) cholesterol.


			For an ideal winter snack, try making pumpkin scones and just before baking add some chopped pistachio nuts to the mixture and sprinkle some extra nuts on top. Yum.


			At times, pistachio nuts can be quite difficult to open with your fingers, particularly if the opening in the shell is small. Try using the shell of an opened nut to leverage the shell, releasing the nut.


			*Note - the serving suggestions are not included in the nutritional analysis