Best 2 Zucchini Cake With Lime And Pistachio Recipes

Indulge in the delightful flavors of zucchini cake, a moist and flavorful treat that combines the garden's bounty with a symphony of zesty lime and aromatic pistachio. This delectable cake offers a unique blend of textures, from the tender zucchini shreds to the crunchy pistachio bits, all enveloped in a fluffy, golden-brown sponge. Enhanced with a refreshing lime glaze, each bite tantalizes the taste buds with a burst of citrusy brightness. This article presents a collection of carefully curated zucchini cake recipes, each offering a unique twist on this classic dessert. From a classic Zucchini Cake with Lime and Pistachio to a decadent Zucchini Cake with Cream Cheese Frosting, and a gluten-free Zucchini and Carrot Cake, there's a recipe to suit every palate and dietary preference. Get ready to embark on a culinary journey that celebrates the humble zucchini, transforming it into a culinary masterpiece.

Here are our top 2 tried and tested recipes!

COURGETTE & LIME CAKE

Courgette & lime cake image

Use up a glut of courgettes in this loaf cake. You won't taste them - mixing them into the batter creates a tender sponge that carries the lime flavour

Provided by Samuel Goldsmith

Categories Dessert

Time 1h15m

Number Of Ingredients 12

Ingredients

200g light brown soft sugar
200ml vegetable or sunflower oil, plus extra for the tin
4 eggs
175g self-raising flour
½ tsp baking powder
75g shelled pistachios, ground
1 medium courgette (about 150g), grated
2 limes, zested and juiced
275g soft cheese
100g icing sugar
1 lime, zested and juiced
25g shelled pistachios, roughly chopped

Steps:

Heat the oven to 180C/160C fan/ gas 4. Oil a 900g loaf tin and line with baking parchment. Combine the sugar, oil and eggs in a large bowl and mix well. Fold in the flour, baking powder and ground pistachios. Squeeze out as much moisture as you can from the grated courgette using your hands (don't worry about squeezing out every drop), then add this to the bowl along with the lime zest and half the juice, and mix to combine.
Bake for 40-50 mins until a skewer inserted into the middle comes out clean. Check the cake after 30 mins - if it's looking too brown, cover with foil for the remaining cooking time. Leave to cool in the tin for 20 mins, then transfer to a wire rack, poke a few holes in the top using a skewer and pour over the remaining lime juice. Leave to cool completely. Once cool, will keep frozen for up to a month. Defrost fully before decorating and serving.
For the frosting, tip the soft cheese into a bowl, sift over the icing sugar, pour in the lime juice and mix to combine. Spread this over the top of the cooled cake, then sprinkle with the chopped pistachios and lime zest. Will keep chilled in an airtight container for up to three days.

Nutrition Facts : Calories 433 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

LEMON PISTACHIO ZUCCHINI BREAD

Lemon Pistachio Zucchini Bread image

A moist zucchini bread with lemon and pistachio for a unique flavor.

Provided by LIZZY217

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 2h10m

Yield 20

Number Of Ingredients 13

Ingredients

cooking spray
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
½ cup plain yogurt
1 small lemon, zested
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pistachio nuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 34.5 g, Cholesterol 37.6 mg, Fat 15.3 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 257.8 mg, Sugar 16.3 g

Tips:

Choose the right zucchini. Use young, tender zucchini for the best flavor and texture. Avoid large, mature zucchini, as they can be tough and watery.
Grate the zucchini finely. This will help the zucchini to blend into the batter and create a smooth, moist cake.
Don't overmix the batter. Overmixing can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
Bake the cake at the right temperature. The cake should be baked at a moderate temperature (350°F) for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

This zucchini cake with lime and pistachio is a delicious and refreshing treat that's perfect for any occasion. The cake is moist and flavorful, with a bright citrus flavor and a crunchy pistachio topping. It's easy to make and can be enjoyed by people of all ages. So next time you have a zucchini on hand, give this recipe a try!