Zucchini Chocolate Cake With Pistachio Nuts Recipe

Name: Zucchini Chocolate Cake With Pistachio Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g courgettes, grated; 400 g butter or margarine; 225 g sugar; 1/2 tsp vanilla extract; 4 None medium eggs; 325 g plain flour; 160 g cocoa powder; 3 tsp baking powder; 100 ml full fat yoghurt; 60 g pistachio nuts; 175 g icing sugar

Servings: persons

1
Blend 1 cup of the butter with the sugar and vanilla extract. Next, beat the eggs into the mixture one at a time. Sift the flour and 3/4 cup of the cocoa powder together with the baking soda and a pinch of salt. Next, fold in a little of the flour, then a little of the yoghurt to the mixture, and repeat until the ingredients are used up. Finally, fold in the grated zucchini.
2
Grease a 9 1/2 inch springform cake pan, and pour in the mixture. Bake in a preheated oven at 350u00b0F for 35-45 mins. Check that the cake is baked by inserting a skewer into the middle of the cake: it should come out clean. Remove the cake from the tin and allow to cool on a wire rack.
3
Toast the pistachio nuts in a pan then remove them from the pan. When they are cool, roughly chop them and set to one side. To make the frosting, beat the rest of the butter and the icing sugar together, then stir in the rest of the cocoa powder. When the cake has cooled, slice it in half horizontally taking care to ensure that the slices are even and level. Spread half the frosting on the top of the bottom half of the cake, then sprinkle with half the pistachios. Place the second half on top, and cover with frosting, sprinkling with pistachios to finish. Chill the cake in the refrigerator for 2 hours.

1639

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 g courgettes, grated, 400 g butter or margarine, 225 g sugar, 1/2 tsp vanilla extract, and more.

Yes, Zucchini Chocolate Cake With Pistachio Nuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Chocolate Cake With Pistachio Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions