I love a good bundt cake!
There’s something inherently satisfying about a bundt. Even if the flavor is the same as a layer or sheet cake, a bundt has a nostalgic, elegant feel that makes it special. For me, that was exactly the case with this lemon pistachio zucchini cake.
I’ve been experimenting with vegetables in desserts lately — zucchini has been a favorite addition. It keeps baked goods moist while adding a subtle texture without overwhelming the flavor. Paired with bright lemon and crunchy pistachios, it becomes something completely delightful.
When lemon and pistachio meet zucchini, the results are hard to resist. The lemon keeps the cake bright and fresh, while the pistachios add nutty depth and a lovely counterpoint to the citrus. A touch of almond extract heightens the pistachio note and brings a gentle, classic flavor that complements the other ingredients perfectly.
I briefly considered turning this into a coffee cake with a brown sugar crumble in the center — which would also be fantastic — but I’m happy with how this bundt turned out: light, fluffy and intensely lemony with the pleasant surprise of pistachio in every bite.
If you’d like a different take, a zucchini coffee cake with a crumb topping is another excellent option and plays wonderfully with the same flavor profile.
This particular bundt was such a hit that when I brought it to my mom, she ended up eating nearly the entire cake over the course of a few days. She’s usually someone who portions treats into small, satisfying slices each night, so that enthusiastic response says a lot. She kept raving about how good it was, which made me wish I’d saved more for myself — a sure sign I need to bake it again soon.
My favorite element is the pistachio. I love the color, the crunch and the distinctive nutty flavor. A tiny drop of almond extract in the batter enhances the pistachio character, giving it that familiar, slightly old-fashioned pistachio taste you might remember from green-colored desserts. It’s subtle but makes a noticeable difference.
Late summer is the perfect time to use up zucchini. While savory zucchini dishes are fine, turning that bounty into cake feels indulgent and celebratory. This bundt highlights how well zucchini can work in sweet baking when combined with bright citrus and toasted nuts.
Lemon Pistachio Zucchini Cake
1
10-cup bundt cake
2 hrs
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Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup finely crushed pistachios
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 12 tablespoons unsalted butter, melted
- 1 1/2 cups sugar
- 3 large eggs
- Zest of 4 lemons, freshly grated
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups freshly grated zucchini
Glaze
- 1/4 cup freshly squeezed lemon juice
- 2 cups powdered sugar
- Tiny drop of almond extract
- 1/3 cup coarsely chopped pistachios for topping
Instructions
- Preheat the oven to 325°F. Generously butter and flour a bundt pan. Proper greasing is essential for clean release; avoid baking spray and use butter and flour instead.
- In a small bowl, whisk together the flour, crushed pistachios, baking powder, salt and cinnamon. In a large bowl, whisk together the melted butter, sugar, eggs, lemon zest, vanilla and almond extract until smooth. Stir in the grated zucchini, then fold in the dry ingredients until a uniform batter forms.
- Spoon the batter into the prepared bundt pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
- When the cake is cool, whisk together the lemon juice, powdered sugar and a tiny drop of almond extract until smooth. Adjust thickness by adding more sugar (a little at a time) if too thin, or a teaspoon of lemon juice at a time if too thick. Drizzle the glaze over the cake and sprinkle with chopped pistachios. Slice and serve.
Notes
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Those little green flecks of zucchini and pistachio not only look pretty — they also make dessert feel a little more wholesome. Enjoy every slice.