Zucchini & pistachios olive oil loaf cake

Zucchini & pistachios olive oil loaf cake

By 25/04/2018

Over the years I developed more of a taste for healthier food. When you start eating better it is very hard to back to industrial and lower quality food. You will find that the food you used to eat and enjoy does not satisfy you any longer, your tastebuds get more and more demanding!

This is good though as ultimately you will feel better for it and you will have more energy too. You are what you eat after all. Better to have less quantity but good quality.

And in respect to healthy food, this wholemeal spelt zucchini loaf cake made with olive oil, pistachios, orange zest and cinnamon is a fabulous one. The recipe comes from "Pomora", a company I collaborated with last year. They supply quality olive oil straight from Italy and I made several recipes using this oil, check out my tomato and mozzarella tart which all my family loved.

As you know olive oil is king in any Italian kitchen. You can use olive oil almost anywhere in your cooking: in pasta and risotto dishes, with meat and fish and in cakes too. I find it so much lighter in cakes compared to butter.

I used wholemeal spelt flour (you know how much I love ancient grains!) instead of wheat flour. It is interesting how zucchini go so well in cakes and this is also very perfumed with the orange zest, the cinnamon and the vanilla. My kind of cake!

  • Prep Time : 20 minutes
  • Cook Time : 45 minutes
  • Yield : 6

Ingredients

Instructions

Preheat the oven at 180C or 350F.

In a bowl whisk the eggs with the sugar and add the olive oil. Finely grate the zucchini and add them to the mixture with the cinnamon, the orange zest and the vanilla essence.

Zucchini loaf cake

In a separate bowl mix the flour, the pistachios roughly chopped and the baking powder then add it to the egg's mixture.

Pour the mixture into a a 1Kg or 2.2 lbs loaf pan and line the base with parchment paper.

Bake it for about 45 minutes.  When it is cooked let it cool down in the pan for 10 minutes before removing it from the mold.

In a pan heat up the jam with 1 tbsp of water and brush the top of the cake with it and then scatter over the chopped pistachios.

Zucchini loaf cake with pistachios

Spelt zucchini cake with pistachios

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15 Responses to Zucchini & pistachios olive oil loaf cake

  1. 2pots2cook

    Totally agree with you: it is so important to eat healthy food: you feel better, think sharper, feel fresh, optimistic…… not than I don’t “drive into ” junk but I come back and understand 🙂 again …. Thank you for this using ancient grains !

    • speedy70

      Un cake molto invitante, da rifare, grazie!!!!

    • Alida

      Ancient grains are my favourites, especially spelt.

  2. Chiara

    condivido le tue parole, cerco di mangiare sano anche io ma adesso al ritorno da Londra mi ritrovo 1kg da smaltire nonostante il movimento che ho fatto , forse la cucina laggiù non è il massimo !Mi rimetto a regime….

    • Alida

      Si e’ sicuramente piu’ pesante della nostra e poi quando si mangia fuori non e’ mai molto sano. Vedrai che ritornerai in forma molto presto con la tua cucina di casa.

  3. Angie@Angie's Recipes

    This speaks SUMMER and DELICIOUSNESS out loud, Alida. And with just 100 grams of sugar and wholegrain spelt, this is a cake that I would enjoy an extra slice without guilt!

    • Alida

      The less sugar the better, I am trying to add less and less sugar to my bakings.

  4. Lorelle

    Looks delicous Alida, and so good for you. I’m cooking a lot lately with wholemeal spelt flour 🙂

    • Alida

      Definitely a good choice!

  5. Alma Vorrei

    This loaf is seriously beautiful! What an amazing combination of flavors.

    • Alida

      Thanks Alma, have a nice day 🙂

  6. La cucina di Molly

    E’ importante per la nostra salute mangiare cibo sano, sono d’accordo con te, io consumo solo olio d’oliva fortunatamente di produzione familiare, è importante la qualità!
    Ottimo questo dolce alle zucchine, genuino e goloso! Baci!

  7. Christine

    Hi Alida,
    Probably a stupid question, but do use salted pistachios or raw.
    Thanks,
    Christine

    • Alida

      Hello Christine, I used unsalted pistachios. Ciao!

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