Lemon Pistachio Zucchini Cake.
I love a good bundt!
There’s just something ABOUT a bundt cake, right? I mean, it can be the exact same flavor as any other cake, be it a layer or sheet cake, and sometimes you just want a bundt. Or is it just me?
Well, it certainly was me with this lemon pistachio zucchini cake.
Yes yes yes I’ve gone a little nutty putting vegetables in my desserts recently. I’m not even done yet, as I still have one more to share after this. But I’m loving them. I love zucchini more in desserts than in savory dishes.
And when it’s mixed with lemon… AND pistachio?! Oh my gosh. I’m 100%, crazily, totally sold.
The ONLY way I can imagine this being better is if we made it into a coffee cake. Like with a wonderful brown sugar crumb right there in the center. WHYYYY didn’t I do that?! I should have. Maybe I still will!
If you’re into it, I made a zucchini coffee cake last year and it was GOOD.
But this cake. It’s also good! It’s very light and fluffy and lemony. Funny story: if I make recipes on Mondays, I take most of them over to my mom. I took all but two slices of this cake and a week later, she told me that she ate the entire thing HERSELF, it was that good.
I’ve often talked about how my mom is the kind of person who can bake brownies or cake and have one satisfying (appropriately sized) slice each night and no more. She has the healthiest mindset about food, aside from the fact that she thinks all white bread reigns supreme. Ha!
This bundt here was a different story. I think she was pulling double duty and having a slice for breakfast AND dessert at night. She raved about it and I was actually upset that I didn’t keep more of it for us. Totally have to make it again here soon so I can do that.
My favorite part, obviously, is the whole pistachio thing. You know what a pistachio freak I am. And remember when I discovered that you can add a touch of almond extract to your desserts to make them taste like that old-school, almost-fake-but-delicious pistachio flavor? Like the green cupcakes and pudding? I did that here and it brings out the flavor so, so much.
So now you REALLY know what to do with all of that zucchini you find yourself with in August and September. I mean veggie bowls are OKAY… but it’s all about cake.
Lemon Pistachio Zucchini Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup finely crushed pistachios
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 12 tablespoons unsalted butter melted
- 1 1/2 cups sugar
- 3 large eggs
- 4 lemons zest freshly grated
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups freshly grated zucchini
glaze
- 1/4 cup freshly squeezed lemon juice I used the lemons I zested!
- 2 cups powdered sugar
- tiny drop of almond extract
- 1/3 cup coarsely chopped pistachios for topping
Instructions
- Preheat the oven to 325 degrees F. Butter and flour a bundt pan (mine is a 7 cup) generously – this is the ONLY thing that I find works in removing a cake successfully from the bundt pan. Do not use baking spray – butter and flour!
- In a small bowl, whisk together the flour, pistachios, baking powder, salt and cinnamon. In a large bowl, whisk together the butter, sugar, eggs, lemon zest, vanilla extract and almond extract until combined and smooth. Stir in the zucchini. Stir in the dry ingredients until a batter forms.
- Scoop the batter into the greased and floured bundt pan. Bake the cake for 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes in the pan, then gently turn the cake out and let it cool completely.
- Once cool, drizzle it with the glaze and top with the crushed pistachios. Slice into wedges and serve!
glaze
- Whisk together the lemon juice, sugar and extract until smooth. If the glaze is too runny, you can add a bit more sugar about 1/3 cup at a time. If it’s too thick, add in more lemon juice one teaspoon at a time. Drizzle over the cake and cover with the pistachios!
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
And don’t those green veggie specks just make you feel good about dessert?
33 Comments on “Lemon Pistachio Zucchini Cake.”
You certainly made this cake look beautiful!
thank you ben!
Pingback: Zitronenpistazie Zucchini Kuchen. | Wie süß ist es | was koche ich heute
I’ve been loving all things Zucchini too! This does not disappoint.
thanks katy!
Pingback: Lemon Pistachio Zucchini Cake. – Fruitide
How much almond extract in the cake? It just says 1/2, thanks!
oops sorry! 1/2 teaspoon – fixed!
I have always loved bundt cakes more than regular cakes! And pistachios are my favorite! Also, where did you get that bundt pan? Total showstopper!Â
thanks abigail! i got it at williams sonoma last year! pretty sure they still have it – it’s by nordicware!
i need this! i love a bundt.
xoxo
Pingback: Wallflower Weekly Finds, 129 - Cooking with a Wallflower
Gorgeous cake and I have to make this. I love the shape of your bundt. But I have to admit every time I hear or read the work bundt I recall My Fat Greek Wedding (It think that’s the title) I got such a big kick out of the show. Anyway, back to your cake — yes!! I will make it, and I’ll tag you on Instagram. BTW I forgot to tell you. I’ve had your cookbook for years, and it’s only been recent, that I’ve been getting your newsletters. Have a great weekend.Â
Omg me too. It’s a bonk!
hahaha trust me i am the exact same way!!
Yum! i need to try this cake soon!
Paige
http://thehappyflammily.com
thanks paige!
Looks delicious!! We’ve got so much Zucchini in our garden at the moment, perfect to try something new.
Thanks for the inspiration.
Have a great day, Anna
thanks anna!
Pingback: Chai-Spiced Banana Zucchini Cake with Brown Butter Cream Cheese - The Crumby Kitchen
Jessica, this cake looks absolutely awesome! I have to try it. also I really love the shape of you bundt pan, what’s it called? I’d like to get one.
Pingback: Lemon Pistachio Zucchini Cake – Quotesofgrowingdesire & More
Pingback: Lemon Sheet Cake with Cream Cheese Frosting. – Fruitide
Looking yummyyyyy
I have got lot’s of new recipes, and I’m going to make this right now.
http://trickyfact.com/maxican-brown-sugar-mayonnaise-egg-cake-recipe/
Pingback: Lemon Pistachio Zucchini Cake | Quotesofgrowingdesire & More
I veganized this with 1/2 C vegan butter (no more), 1 flaxseed egg, 1 chia seed egg & 1 whipped up aquafaba egg (6 T aquafaba + 1/8t cream of tartar). I also added 1 C almond flour, 1/4 C cashew milk with 1 T lemon juice. Only used zest of 3 large lemons.
I also substituted with a vegan, homemade mock version of Cup4Cup as my flour. Turned out perfect. You could not tell it was vegan and gluten free.
I also used 1 C powdered sugar with 3 T lemon juice as my glaze.
The BEST cake I have ever made.
Pingback: Almond Crumb Cake - Almond Crumb Cake Recipe
The lemon pistachio zucchini cake is delish… I also added some lemon zest in the glaze. This is a keeper!
Confirming this is delicious. Was a huge hit at Easter brunch. Great with coffee or some champagne. Perfect for those of us to don’t like our desserts overly sweet. Thanks!
Great! Amazing!!! Subbed greek yogurt for half the butter and cut the sugar down to a cup. Really went nuts with the pistachio. Skipped the glaze and added a little lemon juice. Highly recommend.Â
I am SO EXCITED to try this recipe!! Love the idea of bringing some to my mom (but keeping a lot for myself!)Â
Question please – on the grated zucchini… do you squeeze the liquid out?
Someone asked if you squeeze the moisture out of the zucchini. Martha, in the original recipe says yes. Â I say no. Â The cake could use the moisture. Â Careful not to overbake. Â I would start checking at 45. Mine was over baked at 53. Â I also mixed some pistachio cream into some whipped cream as an accompaniment which worked nicely to reinforce the pistachio.Â