Say hello to your new every day treat: moist lemon-scented gluten free zucchini bread studded with creamy pistachios. Perfect for morning tea, breakfast, or a little midnight snack.Something has been missing from this blog for the last two weeks: butter. So today, we’re bringing back some of the good golden stuff. Just a little, I don’t think we’re all quite ready for a butter onslaught of epic proportions just yet. When it’s time for that we will all hold hands and dive into buttery bliss. Today we’re going to bake a little everyday sweet. A pound cake, without the pound of butter and sugar (sorry to everyone’s grandmas everywhere), but still full of flavour, and still moist and dense and perfect for eating sliver by sliver.I love zucchini bread/cake, and I can’t believe there’s only one recipe for it waaaaaay back in the archives (please excuse the photos, I was (and still am) learning). My first memory of zucchini bread is a recipe from one of my Mum’s oldest friends that I would make (and devour) very often when I was in primary school. I just love the moisture that zucchini brings to baked goods, and the very in-the-garden feel that green-flecked baked goods have. This isn’t about sneaking zucchini into baked goods so we can convince ourselves that they are healthier, or getting kids to eat veggies by lying to them about what is in a slice of this cake. It’s about celebrating the beauty of a golden loaf of lemon-heavy bread sprinkled with zucchini and creamy pistachios.Everything in this loaf was exactly what I wanted it to be. I was craving a simple cake that spoke to the warm mornings and long, hot, light-filled summer days. Where everything in your garden (if you happen to be green-thumbed) or the farmers market (if you are like me) is singing a verdant chorus. Everything is in bloom! Everything is in season! We need to celebrate that right now! And if you are still in the dark of winter, this bread will bring a little homemade sunshine into your life too. I’m happy to share our beautiful days with you all.
Lemon Pistachio Zucchini Bread
Gluten Free | Makes 9 x 5 inch loaf | Leftovers can be stored in the refrigerator for up to three days or frozen up to two months
- 50 grams almond meal
- 80 grams white rice flour
- 80 grams sorghum flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup caster sugar
- 80 grams butter, softened
- 3 eggs, at room temperature
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 medium zucchini, grated
- 1/2 cup + 1 tablespoon pistachios
- 1 1/2 tablespoons lemon juice
- 1 cup icing sugar (ensure this is gluten free)
- Preheat your oven to 180C (350F) and line a 9 x 5 inch loaf tin with baking paper. Set aside until required.
- In a medium bowl whisk together the almond meal, white rice flour, sorghum flour, baking powder, baking soda and salt.
- In the bowl of a standmixer fitted with a paddle attachment (or using a mixing bowl and a handheld mixer) beat together the butter and caster sugar until pale and fluffy, about two to three minutes.
- Add eggs one at a time and beat in well. Scrape down the sides and bottom of the bowl between additions.
- Add lemon juice, lemon zest, and vanilla extract and beat in.
- Add whisked dry ingredients and mix on a low speed until you have a smooth batter.
- Place grated zucchini into a few layers of paper towels and squeeze out most of the liquid into the sink. Add to the batter along with the 1/2 cup of pistachios and mix with a wooden spoon until everything is well-incorporated.
- Spoon batter into the prepared loaf tin and bake for 40 minutes or until a skewer inserted into the middle comes out clean. If the loaf is browning too quickly you can cover the top with aluminium foil for the remainder of the cooking time.
- Once the loaf is cooked, allow the loaf to cool for ten minutes in the pan before turning out onto a wire rack to cool completely.
- Once the cake is cooled completely, whisk together 1 tablespoon of lemon juice and icing sugar to a thick but pourable consistency. You may need to add the extra half tablespoon of lemon juice to achieve this.
- Pour the frosting over the cooled cake and dot with the reserved 1 tablespoon of pistachios.
- Serve and enjoy!