Courgette, Lime & Pistachio Loaf


“What is the best way to get an extra portion of veggies in?”

prep time 15 mins     total time 50 minutes



1 Lime, zest and juice

  • 9 ozZucchini/courgettes


  • 4 Eggs

Baking & spices

  • 2 tsp baking powder

  • 1 cup coconut sugar, soft

  • 2 cups icing sugar

  • 1 1/3 cups self-raising flour

  • 1/2 tsp vanilla extract

Oils & vinegars

  • 1/2 cup sunflower oil

Nuts & seeds

  • 100g pistachio nuts


  • 70g sunflower butter/ non dairy butter

  • 3 tbsp coconut yoghurt


  • 1 Lime (zest and 2 teaspoons juice)


  1. and pre-heat the oven to 170C/340F and line a loaf tin with baking paper, or alternatively distribute muffin cases on a muffin tray.

  2. Grate the zucchini and place in an (preferably old) tea towel, wrap, squeeze and drain the excess water and place to one side for later use.

  3. In one bowl, whisk together the egg, sugar, oil, yoghurt, vanilla essence, lime zest and juice in a large bowl.

  4. Stir in the zucchini and then mix in the flour, baking powder and the pistachios - be mindful to save a handful for toppings later..

  5. Once mixed well, pour the mixture into the tin or divide evenly into cupcase, then bake for 40 to 45 minutes (or until the loaf has risen & is golden) ALWAYS check the middle of the loaf with a skewer to check the centre. Once cooked remove from the oven.

  6. During the 40 minutes >, make the icing. Mix together the butter, lime zest, the juice. and stir in the icing sugar. Keep adding more icing sugar until the icing seems thick enough to sit on the cake.

  7. When the cake is cool, lather the icing over the top and add the pistachio’s and some lime zest.

  8. Serve immediately and have no regrets about going back for seconds. one word, YUM!

Sunday baking just got a little bit more exciting with this Courgette, Lime and Pistachio Loaf. It is light, fluffy and full of sugar. Ha.. I bet you weren’t expecting that last one? I was thinking about my blog the other day and everything I want to achieve from sharing my recipes, thoughts and overall living well persona. They key focus of all my practices are balance. I believe in order to centre yourself you must find your inner balance; with your social life, your relationships, your exercise routine, right down to eating well. So I wanted to share with you a recipe which isn’t tailored around being healthy, or eating on a budget, nor TO share the benefits it can have. Todays post is about having your cake and eating it.

This cake on average contains 500 calories per slice - it has 200g of coconut sugar in, 300g of self-raising flour, 100ml of sunflower oil and 70g of butter (a few more bits but those were the key ‘bad’ food some would label). I had so much fun experimenting with this recipe and not worrying about tilting it healthy - cake is designed to satisfy our sweet tooth, whether it be full of sugar, naturally sweetened or shop bought. By avoiding these foods because of their ‘bad’ attachment we in turn can fall of balance because we are not letting ourselves follow our eating cue’s & enjoy food for what it is. Enjoyment is a huge part of having a balanced diet - everything in moderation including moderation itself. Whether it is an extra g&t at the pub, a slice of cake or an easter egg.. be present with yourself & your cravings today. I often find when I eat say something, like a slice of this cake, I do not crave anything else throughout the day because i was gratified by eating what i wanted when i wanted earlier on. Be mindful of the way you perceive foods - society has a lot of implication on labelling foods and making us feel guilt around certain foods - stay focused on moderation, balance and listening to your body. You know your body better than the media knows it.

DinnerLydia May Jeffery