Zucchini, Lemon & Pistachio Bundt Cake with Lemon Cream Cheese Frosting

PREP TIME: 15 mins COOK TIME: 50-60 mins

SERVINGS: 10-15

INGREDIENTS:

• 4 eggs

• 1 cup brown sugar

• 1/2 cup vegetable oil

• 6 tablespoons Greek yoghurt

• 1 teaspoon vanilla extract

• 1 lemon zest and juice

• 3 cups grated zucchini

• 2 cups self-raising flour

• 2 teaspoons baking powder

• 1 cup crushed pistachio nuts

---

Lemon cream cheese icing:

• 1x 250g full fat cream cheese

• 1 tablespoon butter (softened to room temp)

• 2 cups icing sugar

• 1 lemon zest and 2 teaspoons juice

---

Method:

• Lightly spray the tin with cooking spray and flour bottom and sides.

• Pre-heat oven to 170C

• Whisk together eggs, sugar, oil, yoghurt, vanilla essence, lemon zest and juice in a large bowl.

• Stir in the zucchini then the flour and baking powder and 3/4 of the pistachios (save some pistachios for decorating last)

• Pour the mixture into the tin

• Bake for 45 to 50 minutes until it‘s golden and skewer comes out clean when you poke.

• Cool the cake completely on a cooling rack.

Make the icing:

• Beat together cream cheese and butter

• Stir in most of the lemon zest (save some for decoration) lemon juice and icing sugar.

• When the cake is completely cool, spread the icing over the top.

• Decorate with pistachios and lemon zest that saved for decoration.