Cake Aux Courgettes Aux Pignons - Zucchini Bread With Pine Nuts – a delicious recipe with butter, zucchini, eggs, sugar, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425u00b0F.
2
Gently squeeze the grated zucchini dry with paper towels.
3
Put the eggs, melted butter, sugar and vanilla into a food processor and pulse until they are well-blended.
4
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.
5
Pour the mixture into a bowl and stir in the zucchini and pine nuts.
6
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.
7
Lower the oven temperature to 350u00b0F and bake for an additional 60 minutes.
8
To serve: Unmold the cake onto a cooling rack and allow it to cool to room temperature before serving.
1092
kcal
Calories
66
g
Fat
105
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 tablespoons butter, melted, 10 ounces zucchini (about 3 small zucchini), 4 eggs, 1 cup sugar, and more.
Yes, Cake Aux Courgettes Aux Pignons - Zucchini Bread With Pine Nuts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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