I was given a slice of this a while back and when my friend told me what it was, I thought … courgettes in a cake, really? But when I took a bite into that beautifully moist and flavoursome crumb, I was sold. The fact that courgettes are kind of one of your ‘five a day’ is an added bonus! Choose the green pistachios in the shops, not the brown dry shrivelled ones. If you can’t find them then just leave them out, or substitute with hazelnuts or walnuts.
Place the grated courgettes in a tea towel and wring out as much of the moisture as you can over the sink. This can take a few minutes but it is an important step as the loaf may become too soggy.
Melt the butter in a pan and then put it in a bowl along with the sugar. Add the courgettes to the bowl along with the lemon zest, pistachios, vanilla and eggs and mix this together until combined. Then add the flour, baking powder and salt and carefully fold this in.
Tip the mixture into the lined tin and then
Once the loaf is baked, remove it from the oven and set aside while you make the drizzle. Mix the lemon juice and the icing sugar together. Using a fork or toothpick, gently prick the top of the loaf and then pour the drizzle all over the cake so that some soaks into the loaf and the rest forms a light glaze on top. Remove the loaf from the tin, sprinkle the remaining pistachios over the loaf and serve.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.