Zutaten für Cake Aux Courgettes Aux Pignons Zucchini Bread With Pine Nuts
- 1/2 cup (113g) unsalted butter, melted
- 2 medium zucchini, grated
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- Vanilla Extract
- Unbleached All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup (40g) pine nuts
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Zubereitung von Cake Aux Courgettes Aux Pignons Zucchini Bread With Pine Nuts
- Preheat oven to 425°F (220°C).
- Grate 2 medium zucchini and gently squeeze out excess moisture using paper towels.
- In a food processor, combine 2 large eggs, 1/2 cup (113g) melted unsalted butter, 1/2 cup (100g) granulated sugar, and 1 teaspoon vanilla extract. Pulse until well combined.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in the food processor. Process until just combined and smooth.
- Pour the batter into a bowl. Gently fold in the grated zucchini and 1/2 cup (40g) pine nuts.
- Grease and flour a 9x5 inch loaf pan. Pour the batter into the prepared pan, smoothing the top.
- Bake for 10 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and bake for an additional 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
166 g
Sugar
843g
Fat
420g
Carbs
138g
