Pistachio Zucchini Cake
This Pistachio Zucchini Cake is a super delicious sweet treat with a hint of lemon that everyone will love!
Equipment
- Food Processor
- Mixing Bowls
- Hand mixer or Stand mixer
- 9x13 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 teapsoon 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 9x13-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!