Cake Aux Courgettes Aux Pignons Zucchini Bread With Pine Nuts Recipes

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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



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

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

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

ZUCCHINI BREAD

If your garden has blessed you with an abundance of everyone's favorite squash, then it's time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 24

Number Of Ingredients 13



Zucchini Bread image

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.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 14 g, TransFat 0 g

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

GRIDDLED COURGETTES WITH PINE NUTS & FETA

Serve this as a starter or as a side dish with roasted or barbecued lamb or chicken

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 7



Griddled courgettes with pine nuts & feta image

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.

Nutrition Facts : Calories 181 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium

2 tbsp extra-virgin olive oil
3 large courgettes , thickly sliced
zest 1 lemon
100g feta cheese
3 tbsp pine nuts
1 red chilli , deseeded and chopped
small bunch mint , torn

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