If you don’t really ‘do’ cakes (like me!) give a loaf cake a go – they’re just so easy. The Pistachios, lime and courgette (zucchini!) in this one are a match made in heaven. The cream cheese icing makes it a little like carrot cake – with a twist!
I’m not a huge baker, but when I do bake I usually go for super easy, crowd pleasing and fool proof.
Some of my go-tos are this 6-ingredient Swedish chocolate cake, and these amazing low sugar blueberry muffins.
The other kind of cake that doesn’t phase me is loaf cakes! (And if you’re a fan of loaf or pound cakes too, try this Nutella cake)
My original intention with this cake was to copy a gorgeous lime and pistachio cake I tasted in a café. The owner very kindly gave me the recipe (how great is that?) but of course I lost it.
So what’s so great about this courgette cake?
So I had to use another recipe for my zucchini bread, but I’m happy to say it’s just as delicious. The cake doesn’t taste of ‘vegetable’, but what a bonus that there’s a bit of extra goodness in there. It’s a perfect excuse to have more than one slice.
You’ve got the ‘carrot cake-like’ texture from the zucchini, the tangy lime and the crunchy, slightly salty pistachios – all topped with the sweet and tangy cream cheese frosting (a big fat layer of it).
What ingredients do you need?
Other than the usual suspect cake ingredients – eggs, sugar, oil, flour, baking powder – this is all you need:
- Greek yoghurt
- 2 limes (one for the cake, another for the icing)
- grated courgette/zucchini
- pistachio nuts
For the cream cheese icing (don’t skip this part!) you need just cream cheese, butter, icing sugar, and a lime.
Pro tip: Buy shelled pistachios! I know they’re expensive but just buy as many as you need from a ‘Scoop and Weigh’ or similar. The first time I made the mistake of buying unshelled pistachios and they took forever to get out of the shells.
How do you make it?
There are just 4 simple steps:
Step 1: Whisk all of the ‘wet’ ingredients together, including the lime zest and juice. I use oil instead of butter, so there’s no creaming of butter and sugar.
Step 2: Fold in the grated courgette / zucchini, flour and pistachios.
Step 3: Pour into a loaf tin and bake!
Step 4: Top with a yummy cream cheese and lime icing. Sprinkle more pistachios and lime zest over the top for added pizzazz!
Got lots of zucchini to use up? Try these light and crispy zucchini fries!
More cakes to impress with
Here are some of my other go-to cakes:
- No one can believe this ooey, gooey 30-minute chocolate cake is healthy! You can serve it plain or turn it into a birthday cake. I once turned it into a digger or ‘construction cake’ like these ones for my son’s birthday and it was wonderful!
- When I want an easy crowd pleasing cake for guests I nearly always choose this Italian apple cake or this 6-ingredient Swedish chocolate cake.
- If you have friends or family coming over for morning or afternoon tea and cake, may I suggest either this lemon mascarpone cake or this sticky blueberry lemon curd cake? Both absolutely delicious!
Or have a browse of all my cakes here.
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pistachio, lime & zucchini loaf
Ingredients (UK/Australia? Click below for grams/ml)
For the loaf
- 4 eggs
- 1 cup soft brown sugar
- 1/2 cup oil (I used rapeseed)
- 6 tablespoons Greek yoghurt
- 1/2 teaspoon vanilla extract
- 1 lime zest and juice
- 9 ounces zucchini/courgettes grated
- 2 cups self-raising flour
- 2 teaspoons baking powder
- 3.5 ounces pistachio nuts
For the lime-cream cheese icing
- 4.5 ounces cream cheese
- 1 tablespoon butter
- 2 cups confectioners’/icing sugar
- 1 lime zest and 2 teaspoons juice
Instructions
- Line a loaf tin with baking paper and pre-heat the oven to 170C/340F.
- Whisk together the eggs, sugar, oil, yoghurt, vanilla essence, lime zest and juice in a large bowl.
- Stir in the zucchini and then fold in the flour and baking powder and most of the pistachios (save a couple of tablespoons).
- Pour the mixture into the loaf tin, then bake for 45 to 50 minutes or until the loaf is risen and golden and a skewer poked into the centre comes out clean. Then cool completely on a wire rack.
- Meanwhile, make the icing. Beat together the cream cheese and butter, then add most of the lime zest and the juice. Finally, stir in the icing sugar. Keep adding more icing sugar until the icing seems thick enough to sit on top of the cake without sliding off!
- When the cake is completely cool, spread the icing over the top. Decorate with the remaining pistachios and lime zest.
Vida says
I’ve used this recipe and omg the taste! Love how lemony it tastes with a good hint of pistachios. However, while it was in the oven it looked nice and big but once taken out -collapsed. It also came out quite wet I wonder if I didn’t measure flour and courgette ratio. Regardless will be trying again.
Helen says
Glad you liked it, Vida! Did you squeeze the water out of the zucchini by any chance?
Natalie says
Might be a really silly question but are the pistachios natural (unroasted), roasted only or roasted and salted?
Thank you.
Helen says
Hi Natalie! Not a silly question at all 😉 To be honest it really doesn’t matter too much. I tend to use just whatever I can find. The salted ones add a bit of something to the overall taste, but natural is fine too. I hope that helps!
Giselle says
Such a great recipe! I halved the quantities and it was perfect for an 8 inch tin. I glazed the cake with some lime juice and sugar syrup and it’s got a lovely burst of tartness and it’s
now my to go to summer cake recipe for sure! I added a bit more zucchini (20p more) and drained all the liquid. Thanks so much for this great recipe
Helen says
Hi Giselle! Thank you so much for your review – it’s great to know it works well if you halve the recipe. I’m going to post another summery loaf cake in the next month or so, so look out for it. If you sign up for my emails you won’t miss it! 😉
Lesley says
Hello,
I was so excited to try this recipe but for some reason mine came out excessively oily. It’s so oily that it never rose properly and even when I touch it, it leaves oil all over my fingers. The consistency when I was making it was more like a runny batter than a cake mix and I just don’t know where I went wrong as I used a half cup of rapseed oil just as instructed.
I am determined to try again, because despite it being as flas as a pancake and very greasy, the taste is really really nice!
I wonder if it would be ok to use a smaller quantity of oil if I try again?
Helen says
Hi Lesley! It’s been a little while since I’ve made this recipe but doing a bit of sleuthing I think somehow (maybe while I was making admin changes on the site) the amount of flour is not quite enough. Try 2 cups of flour (or 300 grams) and a little under half a cup of oil (you can use any oil you like, it doesn’t have to be canola). I think your second attempt will turn out better! I’m really sorry about that, Lesley – I feel terrible actually that it was my mistake! This recipe is now on my list of recipes to be properly reviewed in the New Year! Good luck and apologies again! Merry Christmas!
Amie Inman says
Hi. I haven’t tried this yet, but your recipes in general look terrific. Is the self-rising flour really necessary? I live outside the US and not sure it’s readily available, so I’d rather avoid it if you can suggest substitutions. Thanks!
Helen says
Hi Amie! Aw, thank you so much! That means a lot that you’ve said that.
I’ve never made this without the sr flour, but I don’t see why you can’t use plain flour with baking powder instead (I think it’s 1/2 teaspoon baking powder per cup of flour). Let me know how you get on!
Maria says
Dear Helen,
I absolutely love this recipe. It’s fresh, nutty, moist and tasty – it has everything.
I just posted an illustrated version of the Zucchini Loaf on my blog
http://newcakesontheblock.com/rezepte/zucchini-pistazienkuchen
Hope you like it!
Greetings from Vienna
Helen says
Thank you Maria. This is one of my favourite summer cakes!
Daiva says
Success! I am not a baker and it turned out wel:) delicious!
Helen says
Brilliant – so pleased to hear this, Daiva! Don’t worry, my cakes are always easy because I’m not a baker either! 🙂
Holly says
I really want to make this cake! I was wondering what size loaf tin you used? Thank you x
Helen says
Hi Holly! So happy you’re going to give this a go! I recently ate half a loaf that I’d hidden away in the freezer and it was just as good. As for the loaf tin size, the one I used was 10 inches (25 cm) by about 4.5 inches, but I don’t think it will matter if yours isn’t quite the same size. Good luck!
Vicki Howard says
Hi Helen, I was intrigued by the combination of flavours so I took poetic license and modified it even more. Using a white wings golden butter cake packet mix I added oil instead of milk, 4 eggs instead of 2, cream cheese spread instead of butter. I added 1 cup of grated zucchini ( moisture squeezed out), a handful of pistachio nuts chopped and the rind of 2 limes and juice of 1. Baked it as muffins. I then iced them with the mix included in the pack but added cream cheese spread instead of butter and lime juice instead of milk. Wow! I think I may be famous after all. Many thanks for the idea. Vicki Howard Australia.
Helen says
Hi Vicki! I’m thrilled that you took this recipe and made it your own – that’s what cooking’s all about, after all! Nothing wrong with a bit of poetic licence. Thank you so much for bothering to pop by and leave your feedback. I think you may be famous after all too! 🙂
Joanne says
I actually squealed when I read the title of this! The combination of flavors just sounds so intriguing…and delicious.
Helen says
Wish I’d been there to hear that squeal, girl!
marcie says
Oh no — you lost the recipe! And your husband’s reply made me laugh out loud! This bread is stunning, Helen, and I want a big slice for my breakfast tomorrow. Do you deliver? 🙂
Helen says
I’ll deliver to you, Marcie … special delivery! 🙂
Neeli @ Neeli's Unique Creations says
What a tasty sounding recipe. I just found this on Yumgoggle and had to come check it out. This would be a great recipe to make with my daughter.
Helen says
Hello, Neeli! Really glad you like it, and thanks so much for passing by! I’m a fan of Yumgoggle, too!