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Pistachio Lime Zucchini Cake

Enjoy this delicious vegan and gluten free cake, guilt-free. Garnish with extra pistachios for an added crunch.

  • Total Time55 Minutes
  • Yield
  • DifficultyIntermediate
Zucchini-Pineapple Bread

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Submitted by

Natasha Corrett

Ingredients

  • 3 cups 300 g {almond flour}
  • ½ cup 100 g {gluten free flour}
  • 1 Tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 limes, zest only
  • ½ cup 100 g pistachio nuts, toasted, shelled
  • ½ teaspoon Himalayan sea salt, optional
  • ¼ cup flax meal, combined with ½ cup water, or 4 large eggs
  • ½ cup 120 ml {applesauce}
  • 1⅓ cup 320 ml {date syrup}
  • 1 medium 300 g zucchini, quartered
  • 1½ cups 150 g {almond flour}
  • ¼ cup 50 g {gluten free flour}
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 lime, zest only
  • ¼ cup 50 g pistachio nuts, toasted, shelled
  • ¼ teaspoon Himalayan pink salt, optional
  • 2 Tablespoons flax meal, combined with ½ cup water, or 4 large eggs
  • ¼ cup 60 ml {applesauce}
  • ⅔ cup 160 ml {date syrup}
  • ½ medium 150 g zucchini, quartered
  • 1½ cups 150 g {almond flour}
  • ¼ cup 50 g {gluten free flour}
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 lime, zest only
  • ¼ cup 50 g pistachio nuts, toasted, shelled
  • ¼ teaspoon Himalayan pink salt, optional
  • 2 Tablespoons flax meal, combined with ½ cup water, or 4 large eggs
  • ¼ cup 60 ml {applesauce}
  • ⅔ cup 160 ml {date syrup}
  • ½ medium 150 g zucchini, quartered
  • 1½ cups 150 g {almond flour}
  • ¼ cup 50 g {gluten free flour}
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 lime, zest only
  • ¼ cup 50 g pistachio nuts, toasted, shelled
  • ¼ teaspoon Himalayan pink salt, optional
  • 2 Tablespoons flax meal, combined with ½ cup water, or 4 large eggs
  • ¼ cup 60 ml {applesauce}
  • ⅔ cup 160 ml {date syrup}
  • ½ medium 150 g zucchini, quartered

Directions

    1. Preheat oven to 350°F. Line two 9-5 inch (23 x 13cm) loaf pans with baking paper and spray well with non-stick cooking spray.
    2. Combine both flours, baking powder and baking soda, lime zest, pistachios and salt into a bowl. Set aside, then place eggs or flax eggs, applesauce and date syrup into the Vitamix container and secure the lid.
    3. Start the blender on its lowest speed, then quickly increase to Variable 5. Blend for 10 seconds or until ingredients are combined.
    4. Turn machine down to lowest speed. Remove lid plug and drop zucchini quarters through lid plug opening, blending for 15 seconds or until evenly chopped. (Do not blend into a liquid)
    5. Pour blended mixture into the bowl of dry ingredients and mix well to incorporate. Pour batter into loaf pans and place in preheated oven and bake for 20-25 minutes.
    6. Remove loaf pans from oven and cover with foil. Return to oven and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Garnish with extra crushed pistachios if desired.
    1. Preheat oven to 350°F. Line a 9-5 inch (23 x 13cm) loaf pan with baking paper and spray well with non-stick cooking spray.
    2. Combine both flours, baking powder and baking soda, lime zest, pistachios and salt into a bowl. Set aside, then place eggs or flax eggs, applesauce and date syrup into the Vitamix container and secure the lid.
    3. Start the blender on its lowest speed, then quickly increase to Variable 5. Blend for 10 seconds or until ingredients are combined.
    4. Turn machine down to lowest speed. Remove lid plug and drop zucchini quarters through lid plug opening, blending for 15 seconds or until evenly chopped. (Do not blend into a liquid)
    5. Pour blended mixture into the bowl of dry ingredients and mix well to incorporate. Pour batter into loaf pan and place in preheated oven and bake for 20-25 minutes.
    6. Remove loaf pan from oven and cover with foil. Return to oven and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Garnish with extra crushed pistachios if desired.
    1. Preheat oven to 350°F. Line a 9-5 inch (23 x 13cm) loaf pan with baking paper and spray well with non-stick cooking spray.
    2. Combine both flours, baking powder and baking soda, lime zest, pistachios and salt into a bowl. Set aside, then place eggs or flax eggs, applesauce and date syrup into the Vitamix container and secure the lid.
    3. Start the blender on its lowest speed, then quickly increase to Variable 5. Blend for 10 seconds or until ingredients are combined.
    4. Turn machine down to lowest speed. Remove lid plug and drop zucchini quarters through lid plug opening, blending for 15 seconds or until evenly chopped. (Do not blend into a liquid)
    5. Pour blended mixture into the bowl of dry ingredients and mix well to incorporate. Pour batter into loaf pan and place in preheated oven and bake for 20-25 minutes.
    6. Remove loaf pan from oven and cover with foil. Return to oven and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Garnish with extra crushed pistachios if desired.
    1. Preheat oven to 350°F. Line a 9-5 inch (23 x 13cm) loaf pan with baking paper and spray well with non-stick cooking spray.
    2. Combine both flours, baking powder and baking soda, lime zest, pistachios and salt into a bowl. Set aside, then place eggs or flax eggs, applesauce and date syrup into the Vitamix container and secure the lid.
    3. Start the blender on its lowest speed, then quickly increase to Variable 5. Blend for 10 seconds or until ingredients are combined.
    4. Turn machine down to lowest speed. Remove lid plug and drop zucchini quarters through lid plug opening, blending for 15 seconds or until evenly chopped. (Do not blend into a liquid)
    5. Pour blended mixture into the bowl of dry ingredients and mix well to incorporate. Pour batter into loaf pan and place in preheated oven and bake for 20-25 minutes.
    6. Remove loaf pan from oven and cover with foil. Return to oven and bake for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving. Garnish with extra crushed pistachios if desired.
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Nutrition

1 serving (76 g)
Calories 210
Total Fat 13g
Total Carbohydrate 19g
Dietary Fiber 4g
Sugars 10g
Protein 6g
Sodium 350g
Saturated Fat 1g

Chef's Note

To make a flax "egg," simply combine your flax meal with water in a small container and stir to combine, and allow it to sit for 5 minutes before using.

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