Cake Aux Courgettes Aux Pignons - Zucchini Bread With Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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These savory 'cakes' are popular in France and in Canada. They freezes well and wrapped in aluminum foil will keep for several days in the fridge. Serve this as an appetizer, or for breakfast or brunch, or as a dessert. Ingredients:
10 tablespoons butter, melted |
10 ounces zucchini (about 3 small zucchini) |
4 eggs |
1 cup sugar |
1 teaspoon vanilla extract |
2 cups unbleached all-purpose flour |
1 teaspoon salt |
1 1/2 teaspoons baking powder |
2/3 cup pine nuts, lightly toasted |
Directions:
1. Preheat the oven to 425ºF.
2. Gently squeeze the grated zucchini dry with paper towels.
3. Put the eggs, melted butter, sugar and vanilla into a food processor and pulse until they are well-blended.
4. In a bowl, mix the flour, salt and baking powder. Add this to the egg mixture in the food processor and process until the mixture is smooth.
5. Pour the mixture into a bowl and stir in the zucchini and pine nuts.
6. Butter a loaf pan and fill it with the batter, smooth the top and place the loaf pan in the oven and bake for 10 minutes.
7. Lower the oven temperature to 350ºF and bake for an additional 60 minutes.
8. To serve: Unmold the cake onto a cooling rack and allow it to cool to room temperature before serving.
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