Courgette & Pistachio Loaf

As the days become shorter there’s no better excuse to curl up with a cuppa and a slice of cake.  This gorgeous courgette & pistachio loaf is a real crowd pleaser with its zesty glaze and crunchy topping

  • 350g courgettes
  • 200g soft light brown sugar
  • 125mls vegetable oil
  • 3 medium eggs
  • 2 lemons, zested
  • 1 tsp vanilla paste
  • 300g self raising flour
  • 1 tsp baking powder
  • 75g pistachios, roughly chopped
To finish:
  • 70g icing sugar
  • 2 tbsp lemon juice
  • 25g pistachios, chopped

Follow these steps

  • Preheat the oven to 180degC / 160degC fan and grease and line a 2lb loaf tin
  • Coarsely grate the courgette into a clean tea towel then squeeze out as much of the liquid as possible
  • Place the sugar into a mixing bowl. Whisk together the eggs and oil. Add to the sugar along with the lemon zest, vanilla paste and grated courgette - mix well.
  • Fold in the flour, baking powder and pistachios then pour into the prepared tin. Bake for 50-60 minutes or until a skewer inserted to the centre of the loaf comes out clean.
  • Leave to cool in the tin for ten minutes before turning out onto a wire rack, removing the baking paper. Allow to cool completely.
  • Whisk together the icing sugar and lemon juice to form a runny glaze, then drizzle over the cake. Scatter over the chopped pistachios then cut into slices to serve.
  • The loaf can be stored in an airtight tin for up to five days.
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