100g Pistachio nuts
150g melted Coconut Oil
250g Caster Sugar
200g Self Raising Flour
200g Courgette grated
225g Icing Sugar
Preheat oven to 180.
Whizz 100g pistachio nuts keeping 30g for later.
In a food processor mix 150g melted coconut oil, 250g caster sugar, 2 eggs adding 1 at a time mixing as you go.
Fold in 200g self raising flour, 200g of grated courgettes and blitzed pistachios along with a pinch of salt zest if 2 lemons.
Grease and line a loaf tin and pour in the mixture.
Bake for 65-75 mins and then cool.
Sift 225g icing sugar in a bowl and stir in the juice and rind of one lemon.
Pour over the cooled cake and sprinkle with rest of pistachio.