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COURGETTE & PISTACHIO LOAF CAKE
Grated courgette keeps this loaf wonderfully moist, much like carrot in carrot cake. The result is a grown-up, lightly sweet, nutty loaf—perfect with a cup of tea.
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 10 slices
Ingredients
-
150
ml
neutral oil
(sunflower or vegetable) -
150
ml
oat milk -
1.5
tbsp
apple cider vinegar -
pinch of
salt -
225
g
self-raising flour -
1
tsp
baking powder -
100
g
unsalted pistachios
(weighed out of shell), ground into a powder -
180
g
caster sugar -
150
g
grated courgette
(weighed after squeezing as much water out as possible) -
3-5
drops green food colouring
(optional) - to decorate: frosting, extra pistachios
Instructions
-
Preheat the oven to 160°C (fan)/350°F/gas 4. Grease and line a loaf tin.
-
In a large jug combine the oil, oat milk, apple cider vinegar and a pinch of salt. Leave for 10–15 minutes until the mixture thickens and slightly curdles.
-
Sift the self-raising flour and baking powder into a large bowl. Stir in the ground pistachios and caster sugar until evenly distributed.
-
Pour the wet ingredients into the dry ingredients slowly, stirring gently until smooth and combined. Fold in the grated courgette and add a few drops of green food colouring if you like.
-
Transfer the batter to the lined loaf tin and smooth the top. Bake for 1–1¼ hours, or until the loaf is golden and a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin before removing.
-
Once cooled, spread with your preferred frosting and scatter extra pistachios on top for decoration.
If you love this Courgette & Pistachio Loaf, you might also enjoy Spiced Parsnip Cake.