Pistachio Lime Zucchini Cake

Enjoy this delicious gluten-free cake with a drizzle of homemade lime sauce. Garnish with extra pistachios for an added crunch.

Makes: 8 slices Total Time: 1 Hour Difficulty: Intermediate


  • 150 g (1½ cup) almond flour
  • 50 g (¼ cup) gluten free flour
  • 1½ teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • zest of 1 lime
  • 50 g (¼ cup) chopped pistachios
  • ¼ teaspoon Himalayan pink salt
  • 2 large eggs
  • 60 ml (¼ cup) olive oil
  • 160 ml (⅔ cup) agave nectar
  • 150 g (1 cup) chopped courgette
  1. Preheat oven to 180°C (350°F) and line a 23 x 13-cm (9 x 5-inch) loaf tin with baking paper.
  2. Combine almond flour, gluten-free flour, baking powder, baking soda, lime zest, pistachios, and salt into a bowl.
  3. Place eggs, olive oil, and agave into the container and secure the lid.
  4. Turn the dial to 1 and increase speed to Variable 5. Blend for 10 seconds, or until ingredients are combined.
  5. Remove the lid plug and add courgette through the lid plug opening.
  6. Turn the dial to 1 and increase speed to Variable 4. Blend for 15 seconds, or until courgette is evenly diced. You do not want it to be come a complete liquid.
  7. Pour blended mixture into the dry ingredients and stir to combine.
  8. Pour batter into the prepared loaf tin and bake for 20 minutes.
  9. Remove from the oven and cover with foil. Bake for a further 15 to 20 minutes, or until a knife inserted into the center comes out clean. Leave to cool.


  • 125 g (½ cup) goat or dairy-free yoghurt
  • 1 Tablespoon lime juice
  • 1 Tablespoon agave nectar
  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Turn the dial to 1 and increase speed to Variable 4. Blend for 20 seconds.
Notes To finish, pour the drizzle over the top of the cake and garnish with pistachios and lime zest.