Best Cake Aux Courgettes Aux Pignons Zucchini Bread With Pine Nuts Recipes
CAKE AUX COURGETTES AUX PIGNONS - ZUCCHINI BREAD WITH PINE NUTS
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.
Provided by bluemoon downunder
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 3663.5, Fat 199.6, SaturatedFat 84, Cholesterol 1151.3, Sodium 4003.8, Carbohydrate 415.9, Fiber 13.2, Sugar 210.8, Protein 68
ZUCCHINI CAKE II
This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread.
Provided by Joan
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
- Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 21.8 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 216.9 mg, Sugar 12.9 g
PINA COLADA ZUCCHINI BREAD
At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and - won first place! I think you'll love the cake-like texture and tropical flavors. -Sharon Rydbom, Tipton, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 3 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.
Nutrition Facts : Calories 225 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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