HairyHeaven
Über Member
This is a riff on a carrot cake using zucchini & pistachio. I made these as a mini loaf style but it could just as easily be a single cake
Ingredients
150ml vegetable oil
1 cup castor sugar
3 eggs
1 teaspoon vanilla extract
1.5 cups grated zucchini (about 2 medium, if it's a bit more up to 2 cups it's ok)
1/2 cup chopped pistachios (unsalted)
2 teaspoons ground cardamom
1 cup almond meal
1 cup plain flour
1 Tablespoon ground linseed
1/2 teaspoon baking powder
1/2 teaspoon bicarb soda
Method
Preheat oven to 170C / 340F
Beat together oil, sugar, eggs & vanilla until creamy
Stir in zucchini & pistachios, almond meal, linseed & cardamom
Sift in flour, baking powder & bicarb & stir together
Spray a mini loaf tin with canola oil spray & spoon in mixture
Bake for 60-70 minutes. Cool on a rack
These are a little dense but in a good way, and they are moist. I made a quick icing topping with cream cheese, icing sugar & some lime juice & zest
Ingredients
150ml vegetable oil
1 cup castor sugar
3 eggs
1 teaspoon vanilla extract
1.5 cups grated zucchini (about 2 medium, if it's a bit more up to 2 cups it's ok)
1/2 cup chopped pistachios (unsalted)
2 teaspoons ground cardamom
1 cup almond meal
1 cup plain flour
1 Tablespoon ground linseed
1/2 teaspoon baking powder
1/2 teaspoon bicarb soda
Method
Preheat oven to 170C / 340F
Beat together oil, sugar, eggs & vanilla until creamy
Stir in zucchini & pistachios, almond meal, linseed & cardamom
Sift in flour, baking powder & bicarb & stir together
Spray a mini loaf tin with canola oil spray & spoon in mixture
Bake for 60-70 minutes. Cool on a rack
These are a little dense but in a good way, and they are moist. I made a quick icing topping with cream cheese, icing sugar & some lime juice & zest
