Pistachio Zucchini Cake
If you’re new around here then you might not know that I’m a big proponent of snacking cake. What is snacking cake you might ask? It’s a simple and delicious cake that you have around the house to snack on. Whether it’s a nosh for breakfast, late brunch, midday snack, or something sweet after dinner, snacking cake is there to fulfill your sweet cravings. This raspberry cake from the archives is still one of my favorites. If you’re looking for something salty and sweet, this peanut butter snacking cake might be the way to go. Speaking of salty and sweet, this Pistachio Zucchini Cake is a total dream come true for me. I’m a huge pistachio fan (hello favorite ice cream) and a lover of zucchini bread so I thought combining the two would be the ultimate cake.
If you’re in need of a simple yet show-stopping cake, then this one is it. Give it a try because I know you’re going to love it. Let me know what you think below and as always thank you so much for reading and following along!
Pistachio Zucchini Cake
Equipment
- Food processor
- Mixing bowls
- Stand or hand mixer
- 9×130-inch baking pan
Ingredients
- 1 1/4 cups shelled unsalted pistachios
- 1 1/4 cups granulated sugar
- 3/4 cup unsalted butter softened
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup full fat Greek yogurt
- 2 lemons zested and juiced
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 medium zucchini grated
Topping:
- 2 cups powdered sugar
- pinch of salt
- 2 tablespoons whole milk
- 1 tablespoon fresh lemon juice
- 1/4 cup shelled pistachios coarsely chopped
Instructions
- Preheat oven to 350°F. Line and grease a 9×13-inch baking pan with parchment paper and set aside.
- Place the pistachios and sugar in a food processor and pulse until very finely ground.
- In a large bowl, cream together the butter and the pistachio sugar until creamy and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and yogurt. Then add lemon zest and lemon juice and stir until combined. Add the flour, baking powder, baking soda, salt, cinnamon, and cardamom. Fold in the zucchini and then pour the mixture into the prepared pan.
- Bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 35 to 40 minutes. Remove from the oven and allow to cool completely.
- In a small bowl, whisk together the powdered sugar, salt, milk, and lemon juice until pourable, but not too thick or too thin. Drizzle the glaze over the cooled cake and sprinkle with chopped pistachios. Allow the glaze to set before cutting into sixteen even slices. Serve and enjoy!
