Cake Aux Courgettes Aux Pignons - Zucchini Bread With Pine Nuts

READY IN: 1hr 20mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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