ZUCCHINI CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
- In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
- Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
- For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
- Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.
BEST PINEAPPLE ZUCCHINI BREAD
Delicious zucchini bread made even more delectable and moist with crushed pineapple. The addition of grated carrots and chopped walnuts meld really well with the zucchini and pineapple.
Provided by Crafty Lady 13
Categories Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Combine flour, baking powder, baking soda and salt.
- In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. Stir flour mixture into zucchini mixture. Fold in chopped walnuts. Pour batter into two greased and floured 9 x 5 loaf pans.
- Bake at 350°F for 1 hour. Cool on wire racks.
- Tip: If you have an abundance of zucchini on hand, grate the zucchini and some carrots and store them in freezer bags (2 cups zucchini and 1/2 cup of carrots). This freezes really well and you will always have the zucchini and carrots on hand to make this bread in the fall and winter months. This will also save time during the preparation.
ZUCCHINI-PINEAPPLE BREAD
Provided by Katie Lee Biegel
Time 2h5m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
- Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
- Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
- Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.
TARTE AUX COURGETTES -- ZUCCHINI, SUMMER SQUASH, AND OLIVE TART
This is such a versatile recipe: it can be served as an appetizer, for brunch or lunch or as a side dish. And it's delicious! I found it on a French-Canadian website - frenchfood.about.com - and I have adapted it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375ºF.
- Brush a rimmed baking sheet with butter.
- Slice the zucchini and summer squash.
- Mix the herbs, garlic and 3 tablespoons of oil together.
- Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.
- Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.
- Press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter.
- Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.
- Bake for 25 minutes, or until the edges have just begun to turn brown.
- To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve.
Nutrition Facts : Calories 218.2, Fat 17.3, SaturatedFat 5.4, Cholesterol 15.3, Sodium 196.6, Carbohydrate 14.5, Fiber 1.9, Sugar 1.6, Protein 2.7
CALEY'S CLASSIC ZUCCHINI BREAD
A sweet cinnamon-y zucchini bread that makes use of all the leftover zucchini from my family's garden. My whole family loves this bread and begs me to make it as soon as the zucchinis are harvested! Pecans can be used in place of walnuts if preferred.
Provided by mouse1493
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
- Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
- Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 38.3 g, Cholesterol 34.9 mg, Fat 17.2 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 246.6 mg, Sugar 25.5 g
RUSTIC COURGETTE, PINE NUT & RICOTTA TART
This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
- Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
- Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.
Nutrition Facts : Calories 620 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.17 milligram of sodium
ZUCCHINI PINEAPPLE CAKE
Make and share this Zucchini Pineapple Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a 10 inch tube pan.
- Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
- Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
- Stir in pineapple, nuts, vanilla and zucchini.
- Pour batter into pan.
- Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
- Invert on a cake rack to cook completely.
- Glaze: 1 c.
- conf.
- sugar and 1 tbls.
- milk.
- mix well and pour over cooled cake.
Nutrition Facts : Calories 511.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 70.7, Sodium 386.3, Carbohydrate 65, Fiber 1.8, Sugar 46.8, Protein 6.1
ZUCCHINI PINEAPPLE BREAD
Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. -Shirley Boulet, Whitefield, New Hampshire
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 202 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 166mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI CAKE MOUSSE (GATEAU DE COURGETTES)
Provided by Craig Claiborne
Categories dinner, side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Trim off ends of each zucchini. Cut each crosswise into 4 pieces of more or less equal size.
- Meanwhile, combine water, salt and leek leaves and cook 10 minutes. Do not drain.
- Add zucchini pieces and continue cooking 25 minutes. Drain well in colander, pressing to extract as much liquid as possible. Ideally you should cover vegetables in colander with plate and add weight to extract more liquid.
- Preheat oven to 275 degrees.
- Put zucchini mixture into container of food processor or blender and blend thoroughly. There should be about 2 cups. Spoon and scrape mixture into mixing bowl and add eggs, egg white, creme fraiche, salt and pepper and blend well.
- Butter inside of 8 individual serving molds, each with volume of about 1/2 cup. You may use small souffle dishes known in France as darioles.
- Divide zucchini mixture among molds. Arrange molds in baking dish and pour boiling water around them, or bring water to boil on top of stove.
- Place in oven and bake 45 minutes to hour or until tines of 2-pronged fork inserted in custards come out clean.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 718 milligrams, Sugar 3 grams, TransFat 0 grams
STUFFED BAKED COURGETTES WITH GARLIC & HERB CRUMBS & PINE NUTS
Enjoy these stuffed baked courgettes on their own with a dressed salad for lunch, or as a side to grilled salmon, roast chicken or lamb
Provided by Charlotte Pike
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Carefully scoop out and discard the watery core from the courgettes using a teaspoon, leaving a 1cm border. This should give you a 'boat' shape for the filling.
- Put the garlic, breadcrumbs, lemon zest, olive oil, oregano, thyme and a pinch of sea salt in a medium bowl and stir to combine.
- Carefully spoon the filling into the hollowed-out courgettes. Sprinkle the pine nuts on top and bake for 18-25 mins until the courgettes are tender and the crumbs golden.
Nutrition Facts : Calories 223 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
More about "cake aux courgettes aux pignons zucchini bread with pine nuts food"
ZUCCHINI QUICK BREAD A CAKE AUX COURGETTES - PERFECTLY …
From perfectlyprovence.co
Cuisine AmericanEstimated Reading Time 4 minsCategory Breads
EASY COURGETTE CAKE RECIPE - BBC FOOD
From bbc.co.uk
TOP 8 ZUCCHINI BREAD AND CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
THE BEST COURGETTE CAKE WITH LIME & MASCARPONE …
From tamingtwins.com
ZUCCHINI AND DATE BREAD - RICARDO
From ricardocuisine.com
COURGETTE CAKE WITH LEMON DRIZZLE - VEGGIE DESSERTS
From veggiedesserts.com
CAKE COURGETTES RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CAKE AUX COURGETTES TRANSLATION IN ENGLISH | FRENCH-ENGLISH …
From dictionary.reverso.net
COURGETTE BREAD | RECIPE | CUISINE FIEND
From cuisinefiend.com
CAKE AUX COURGETTES AUX PIGNONS – ZUCCHINI BREAD WITH PINE NUTS
From recipefuel.com
COURGETTE AND LIME CAKE (AKA ZUCCHINI AND LIME CAKE)
From littlesugarsnaps.com
FLOUR AND COURGETTES RECIPES (26) - SUPERCOOK
From supercook.com
CAKE AUX COURGETTES, BREBIS ET BASILIC | ZUCCHINI CAKE, FOOD ...
From pinterest.ca
CAKE AUX COURGETTES - SAVORY ZUCCHINI LOAF - I DREAM OF SESAME
From pinterest.com
EASY COURGETTE BREAD RECIPE - HOW TO MAKE EASY COURGETTE BREAD
From delish.com
CAKE AUX COURGETTES | RECIPE | ZUCCHINI BREAD RECIPES, ZUCCHINI LOAF ...
From pinterest.co.uk
RECETTE DU ZUCCHINI BREAD, UN SUCCULENT CAKE AUX COURGETTES
From youtube.com
CAKE DE COURGETTES AUX PIGNONS | RECETTE | RECETTE CAKE, RECETTE ...
From pinterest.com
CAKE AUX COURGETTES AUX PIGNONS - ZUCCHINI BREAD WITH PINE NUTS …
From pinterest.co.uk
COURGETTE CAKE WITH LIME AND PISTACHIOS - SCRUMMY LANE
From scrummylane.com
- CARPACCIO DE THON AUX COURGETTES ET PIGNONS GRILLéS
COURGETTE LOAF (ZUCCHINI BREAD) - THE ENGLISH KITCHEN
From theenglishkitchen.co
COURGETTE (ZUCCHINI) AND APPLE LOAF CAKE - SOMETHING SWEET …
From somethingsweetsomethingsavoury.com
HEALTHIFIED ZUCCHINI BREAD RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
ZUCCHINI QUICK BREAD A CAKE AUX COURGETTES - PERFECTLY PROVENCE ...
From pinterest.ca
GâTEAU AUX FRUITS ET COURGETTES (ZUCCHINIS) - RECETTES DU QUéBEC
From recettes.qc.ca
COURGETTE CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CAKE AUX COURGETTES | SAVORY ZUCCHINI BREAD, ZUCCHINI BREAD, …
From pinterest.ca
BREAD BALLS AND COURGETTES BREADED ZUCCHINI IN THE OVEN
From maytibot.enciclopedia-juridica.com
CAKE AUX COURGETTES - | SAVORY ZUCCHINI BREAD, SAVOURY FOOD, FOOD
From pinterest.fr
CAKE AUX COURGETTES | RECIPE | ZUCCHINI BREAD RECIPES, ZUCCHINI …
From pinterest.fr
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love