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Courgette & Pistachio Loaf - Georgie Eats

COURGETTE & PISTACHIO LOAF CAKE

Like the carrot in carrot cake, the grated courgette in this loaf helps to keep it super moist. It's a grown-up, not overly sweet, beautifully nutty cake. Just make sure to eat it 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

  1. Preheat the oven to 160°c (fan assisted)/350°f/gas 4 and grease and/or line a loaf tin.

  2. Combine the oil, oat milk, apple cider vinegar and salt in a large jug. Set aside for 10-15 minutes, or until the mixture has thickened and slightly curdled.

  3. Sift the self-raising flour and baking powder into a large mixing bowl. Add the ground pistachios and caster sugar and stir them through.
  4. Slowly pour the wet ingredients into the dry ingredients, stirring gently as you go, until everything is smooth and combined. Lastly, fold through the grated courgette and a few drops of green food colouring, if using.
  5. Pour the batter into the lined loaf tin and smooth over the top. Bake for 1 hour-1 hour 15 minutes, or until golden brown and an inserted skewer comes out clean. Allow to cool completely.

  6. Decorate the loaf with cashew frosting (recipe here) and finish with a sprinkling of extra pistachio nuts.