Delicious courgette, lime and pistachio cake
Discover the ultimate Courgette Lime and Pistachio Cake – light, zesty, and plant-powered. Perfectly moist with a subtle nutty crunch, this vibrant bake was inspired by a slice enjoyed after a long race, proving that recovery food can be truly delicious.
Ingredients
Wet ingredients
- 60 grams of melted refined coconut oil
- 60 ml (around ¼ cup) of freshly squeezed lime juice
- 250 grams of grated courgette
Dry ingredients
- 200 grams of gluten-free flour
- ¾ teaspoon bicarbonate of soda
- 2 teaspoons gluten-free baking powder
- Zest of 2 limes
- 100 grams of finely ground pistachios
Icing
- 200 grams of icing sugar
- Juice and zest of 2 limes
- Extra chopped pistachios to decorate
Instructions
- Preheat the oven to 180°C. Line a 1kg loaf tin with baking parchment.
- Place the courgette in a clean tea towel and squeeze out as much moisture as possible. Tip the mixture into a large mixing bowl and add the remaining wet ingredients. Fold in the dry ingredients, but do not over-mix.
- Pour the mixture into the prepared tin and bake for 55 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool on a wire rack.
- To make the icing, mix the icing sugar and lime juice until smooth. When the cake is cooled, spoon the icing over it and scatter the lime zest and extra pistachios on top.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 454Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 385mgCarbohydrates: 61gFiber: 5gSugar: 32gProtein: 9g
Courgette, lime and pistachio cake: a post-race favourite
Some cakes feel ordinary, and then there’s the courgette, lime and pistachio cake — a revelation. The first time I tasted it was after a long triathlon, the kind that pushes you past your physical limit but fills you with quiet pride. My legs were heavy, my arms still humming from the swim, and the sun was just beginning to set. There it was: a delicate green-tinged slice topped with a scattering of chopped pistachios and lime zest. One bite and I was hooked — the gentle sweetness, the nutty crunch, the subtle tang of lime. It was everything my body craved: nourishment, flavour, and that comforting feeling of reward.
Weeks later, I found myself on a mission to recreate it. After all, when you’ve covered 70.3 miles, you’ve earned more than just a protein shake. You’ve earned cake.
The beauty of baking with courgettes
Courgettes (or zucchini, as they’re known elsewhere) might not be your first thought for dessert, but they’re a baker’s secret weapon. Their high water content adds moisture to the sponge without heaviness, while their mild flavour blends beautifully with citrus and nuts. Think of them as nature’s hydration boost — fitting for any endurance athlete.
Grated courgette also means you can cut back on oil or butter, keeping the texture soft and light. It’s a smart way to sneak in extra veg, too. In fact, the Victorians were known to use vegetables like beetroot and carrot in cakes to achieve that same luscious crumb — courgette is simply the modern upgrade.
Lime: the zing that lifts it all
The lime is what brings this cake to life. Its citrus notes balance the gentle sweetness of the courgette and the richness of the pistachios. Limes are high in vitamin C, a nutrient that supports collagen production and helps combat oxidative stress — something endurance athletes know a thing or two about. After hours on the bike or a long run, your body’s systems are depleted; a touch of lime doesn’t just wake up your taste buds, it helps your cells recover.
For best results, use both the zest and juice. The zest adds aroma, while the juice gives a clean acidity that keeps every bite refreshing.
Pistachios: the green gold
Pistachios have been cultivated since ancient Persia and were once reserved for royalty — a fitting ingredient for a cake this elegant. Nutritionally, they’re a powerhouse: rich in protein, fibre, and healthy fats that support muscle repair and sustained energy. They also contain lutein, which supports eye health — a benefit that endurance athletes, who spend hours in bright sunlight, can appreciate.
Their buttery texture and subtle sweetness pair beautifully with the zing of lime and the freshness of courgette. Toasting the nuts before folding them into the batter enhances their flavour, and a sprinkle of crushed pistachios on top gives that perfect finishing crunch.
Learn more about the nutritional benefits of pistachios from Healthline.
Baking notes and texture
The trick to the perfect courgette, lime and pistachio cake lies in balance. You want a moist crumb that isn’t soggy, a hint of citrus without bitterness, and enough nuttiness to give character. Using finely grated courgette helps distribute moisture evenly, while a mix of ground and chopped pistachios provides both flavour and texture.
A light drizzle of lime glaze can add sweetness and a glossy finish, though it’s equally delicious left plain with a dusting of icing sugar. Serve it alongside a cup of green tea or coffee for the ultimate post-training indulgence.
The joy of recovery food
Athletes often talk about recovery in terms of macros, electrolytes and protein ratios — and sure, those matter. But food is more than fuel; it’s joy, connection and ritual. After months of training, the slice of courgette, lime and pistachio cake I enjoyed post-race reminded me that recovery should feel rewarding. It’s about celebrating what your body can do — and what it can enjoy.
So, whether you’ve just crossed a finish line or simply survived a long week, bake this cake. Savour it. Share it. It’s a delicious reminder that performance and pleasure can, in fact, coexist.
