Preheat oven to 180 C Fan and line a loaf tin approximately 9 inches long with baking paper
Weigh out the ground almonds, gluten free flour, baking powder, bicarbonate of soda, lime zest and salt into a bowl.
Roughly chop the courgettes (this is important as we don’t want them to be small even pieces in the cake once we blend.
Put the eggs, olive oil, syrup into the blender on number 5 for 30 seconds or until combined. Add in the courgettes on number 4 for 15 seconds or until the courgette is evenly diced up. You do not want it to be come a complete liquid.
Mix into the dry ingredients.
Chop the pistachios and mix into the mixture. Pour into the loaf tin and put into the oven for 20 minutes.
Get a piece of tin foil and put over the top of the loaf tin and bake for a further 15-20 minutes until the knife comes out clean. (over all 35-40 minutes)
Leave to cool.