CAKE AUX COURGETTES AUX PIGNONS - ZUCCHINI BREAD WITH PINE NUTS

Cake Aux Courgettes Aux Pignons - Zucchini Bread With Pine Nuts image

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

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

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