Cake Aux Courgettes Aux Pignons - Zucchini Bread With Pine Nuts - cooking recipe

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

Preparation

Preheat the oven to 425\u00b0F.
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 350\u00b0F 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.