Lemon, pistachio and courgette loaf cake.

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

120g butter

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


The perfect summer loaf cake

Preparation Method:

  1. 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.
  2. 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.
  3. Tip the mixture into the load tin and bake for 1 hour or until a skewer inserted into the cake comes out clean.
  4. 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.