Recipe by bluemoon downunder
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. I found this recipe on a website - Pronounced: cake / oh / koor zhet / oh / pee no(n) - and I have posted it here for the 2005 Zaar World Tour. Serve this as an appetizer, or for breakfast or brunch, or as a dessert.
Top Review by breezermom
Easy to make, and smells good baking. I made as posted, and it turned out great. It is not as sweet as other zucchini bread that I have made in the past, but it is just as moist. Really great for breakfast. I made this for Newest Zaar Tag.
- 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 See How It's Made
- Preheat the oven to 425ºF.
- Gently squeeze the grated zucchini dry with paper towels.
- Put the eggs, melted butter, sugar and vanilla into a food processor and pulse until they are well-blended.
- 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.
- Pour the mixture into a bowl and stir in the zucchini and pine nuts.
- 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.
- Lower the oven temperature to 350ºF and bake for an additional 60 minutes.
- To serve: Unmold the cake onto a cooling rack and allow it to cool to room temperature before serving.