Lemon Pistachio Loaf

The courgette in this cake makes it really moist, and the Greek yoghurt adds extra protein to moderate your blood sugar response. We've used actual brown sugar because fancy alternatives aren't really better for you. Instead, we balance your blood sugar response with the other ingredients, like nuts, yoghurt and olive oil. Enjoy!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 170°C/150°C fan/340°F/gas 3 and line a 900g loaf tin with baking parchment.

Step 2

2. Grate the courgette and place into the centre of a clean tea towel. Wrap the grated courgette tightly and wring out as much water as possible.

Step 3

3. Put three-quarters of the pistachios into a food processor and blitz until as fine as possible. Transfer to a bowl with the spelt flour, baking powder and salt.

Step 4

4. In a separate bowl, mix the eggs, olive oil, Greek yoghurt, brown sugar, lemon zest and juice and mix until smooth. Add the dry ingredients and the courgette and fold everything together until thoroughly mixed.

Step 5

5. Spoon into the prepared loaf tin. Roughly chop the remaining pistachios and scatter on top. Bake for 1 hour, or until a skewer inserted in the middle comes out clean. Allow to cool completely before removing from the tin and slicing.