Zucchini and pistachio cake

Current rating: 4.6 (10 ratings)
Serves 12
Prep 10
Cook 30
A dessert with a twist, kept fluffy and moist with grated zucchini and delicately flavoured by pistachio nuts.

Description

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

Weight, measurement and temperature conversions

View nutrition information per serve

  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.

Tips

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

Tips

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