If you’re going to be growing your own vegetables this summer then this pretty summer cake has to be the most delicious way to deal with a glut of courgettes. The chopped pistachios add a satisfying crunch to this moist lemony courgette loaf cake. Big on flavour but light on texture, this easy bake is just as good packed into a tin for a picnic or served with Greek yogurt for dessert.
300g grated courgettes
280g self-raising flour
1/2 tsp baking powder
180g caster sugar
zest of 2 lemons
handful of pistachios, plus extra for decoration
1/2 tsp vanilla extract
3 medium eggs
juice of 2 lemons
60g icing sugar
- Preheat oven to 180C/fan 160C/gas4. Line a 1.2 litre loaf tin with baking parchment and spray or brush with a little oil.
- Cream the butter and sugar together in a mixing bowl. Add the courgettes with the lemon zest and the pistachio’s, vanilla and eggs and mix this together until combined. Add the flour and baking powder and fold carefully.
- Tip the mixture into the load tin and bake for 1 hour or until a skewer inserted into the cake comes out clean.
- Once the cake is baked remove from the oven and set aside while you make the drizzle. Mix the lemon and icing sugar in a saucepan over a low heat until the sugar has dissolved. Using a fork gently prick the top of the loaf and then pour the drizzle all over the cake so that some soaks into the loaf and the rest forms a light glaze on top. Remove the loaf from the tin, sprinkle the left over pistachios on top and serve.