Best Cake Aux Courgettes Aux Pignons Zucchini Bread With Pine Nuts Recipes

CAKE AUX COURGETTES AUX PIGNONS - ZUCCHINI BREAD WITH PINE NUTS

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.

ZUCCHINI BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

GRIDDLED COURGETTES WITH PINE NUTS & FETA

Steps:

• Brush a griddle pan with a little of the oil and place on a high heat, then griddle courgettes in batches for 2-3 mins on each side until charred and cooked through. Keep warm while you cook the rest.
• Layer on a platter and sprinkle over the lemon zest, then top with the feta, pine nuts, chilli and mint. Drizzle over the rest of the oil and some seasoning. Serve warm or at room temperature.