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.

TARTE TATIN AUX COURGETTES (ZUCCHINI PIE)

Steps:

• Cook the onion in the olive oil on medium heat for 5 minutes, stirring occasionally. Add the zucchini and continue cooking and stirring just until the zucchini softens a little, about 6 to 8 minutes. Stir in the seasonings and remove from heat. Allow to cool before assembling the tart.
• Grease a 9 or 10 inch round baking pan. Place the zucchini slices in concentric circles on the bottom of the pan. Sprinkle with the onion. Break the goat cheese into small pieces and distribute evenly over the vegetables.
• Cover the filling ingredients with the pastry, tucking in the edges around the vegetables. Bake at 400° F for 20 minutes or until golden brown. Remove from oven and allow to cool for 5 to 10 minutes before flipping onto a serving plate.

PINA COLADA ZUCCHINI BREAD

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.