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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425ºF. | 2. Gently squeeze the grated zucchini dry with paper towels. | 3. Put the eggs, melted butter, sugar and vanilla into a food processor and pulse until they are well-blended. | 4. 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. | 5. Pour the mixture into a bowl and stir in the zucchini and pine nuts. | 6. 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. | 7. Lower the oven temperature to 350ºF and bake for an additional 60 minutes. | 8. To serve: Unmold the cake onto a cooling rack and allow it to cool to room temperature before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	10	tablespoons	melted	855.0	39.285	26.715	72.0
zucchini	10	ounces		59.5339	8.8167	7.6827	1.1340000000000001
egg	4			286.0	1.44	25.12	19.02
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	2	cups	unbleached	-	-	-	-
salt	1	teaspoon		-	-	-	-
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
pine nut	2/3	cup	toasted	605.7	11.772	12.321	61.533

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.