Pistachio & Courgette Loaf

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Pistachio & Courgette Loaf

Ingredients

100g Pistachio nuts

150g melted Coconut Oil

250g Caster Sugar

2 eggs

200g Self Raising Flour

200g Courgette grated

2 lemons

225g Icing Sugar

Method 

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.

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