A slice of Rhiannon Lambert's courgette loaf

Courgette, Lime and Pistachio Loaf by Rhiannon Lambert

For a light and refreshing summer sweet treat, try making my super easy courgette, lime, and pistachio loaf cake - perfect for sharing! Courgettes are in season from June here in the UK and add extra moisture to the loaf, making them an ideal way to add another plant and extra greens (without noticing!) to your diet this summer. By incorporating more plants into your treats, you can boost your intake of fibre and essential nutrients that support gut health, while enjoying a delicious piece of cake.


(makes 1 loaf)
175g caster sugar
175ml coconut or olive oil
3 eggs
150g courgette, grated and water squeezed out
100g pistachios (70g for the bread and 30g for the topping)
2 limes (zest only)
175g self-raising flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
200g coconut yoghurt (for the topping)


1. Preheat the oven at 180C and line or grease a loaf tin.

2. Mix the sugar, oil and eggs until well beaten.

3. Stir in the grated courgettes (after you've squeezed out the liquid), pistachios, lime zest, self-raising flour, bicarbonate of soda and cinnamon. Stir until totally combined.

4. Pour into a lined and greased loaf tin and bake for 50-60 minutes until cooked
through and a knife comes out clean.

5. Allow to cool and cover with coconut yoghurt and chopped pistachios.

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Chickpea Curry

Spring Lunch Bowl

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