Cake Aux Courgettes Aux Pignons Zucchini Bread with Pine Nuts
Elevate your baking game with this delicious and savory Cake aux Courgettes aux Pignons, or Zucchini Bread with Pine Nuts. This French-inspired recipe combines the mild sweetness of grated zucchini with the nutty crunch of toasted pine nuts, creating a perfectly moist loaf enriched with the bold flavors of olive oil, parmesan cheese, and a hint of lemon zest. A pinch of ground black pepper adds a subtle, unexpected kick, while the light, golden crumb is beautifully balanced by a garnish of pine nuts on top. Perfect as a snack, side dish, or appetizer, this quick bread recipe takes just 20 minutes to prep and is ready to serve in under an hour. Whether you're entertaining guests or enjoying a cozy afternoon treat, this zucchini bread is the ultimate crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams zucchini (courgettes), grated
- 200 grams all-purpose flour
- 80 grams granulated sugar
- 100 milliliters olive oil
- 3 large eggs
- 10 grams baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 50 grams pine nuts
- 50 grams parmesan cheese, grated (optional)
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 180°C (350°F) and grease a standard loaf pan or line it with parchment paper.
Grate the zucchini and gently squeeze out excess moisture using clean hands or a kitchen towel. Set aside.
In a large mixing bowl, whisk together the eggs, olive oil, and granulated sugar until well combined and slightly frothy.
In a separate bowl, mix the flour, baking powder, baking soda, salt, and black pepper.
Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined; avoid overmixing.
Fold in the grated zucchini, pine nuts, lemon zest, and Parmesan cheese (if using) until evenly distributed in the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Sprinkle a handful of extra pine nuts on top for garnish if desired.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 257.3 g | 94% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 89.6 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 728 mg | 56% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1571 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
