Monday, August 07, 2006

Zucchini Bread

I was asked to post my recipe for zucchini bread, so here it is, first in French, then in English. Let me know if you see any anomolies or inconsistencies between the two recipes...

Zucchini Bread
Cake aux courgettes

Préchauffez le four à 190º C.

Râpez :
  • 1 ou 2 courgettes (avec la peau)
pour obtenir à peu près 500 ml de chair râpée. Serrez la chair entre les mains pour la dégorger d’eau. Mettez-la de côté.

Dans un bol, combinez jusqu’à ce que le mélange soit homogène:
  • 3 œufs entiers
  • 200 g de sucre semoule
  • 250 ml d’huile végétale
Ajoutez ensuite:
  • 300 g de farine
  • ½ c. à café de levure chimique
  • 2 c. à café de bicarbonate alimentaire
  • ½ c. à café de cannelle en poudre
  • 1 c. à café de sel fin
  • 1 c. à café de vanille liquide
  • 150 g de noix concassées
Mélangez bien le tout pour obtenir une pâte épaisse. Ensuite incorporez-y les courgettes râpées.

Versez la pâte dans deux moules à cake, préalablement beurrés et farinés. Mettez-les au four et réduisez la température à 180º C. Après à peu près une heure de cuisson, sortez les cakes du four et laissez-les refroidir avant de les démouler.

Zucchini Bread
Cake aux courgettes

Preheat the oven to 190ºC (375ºF).

Grate :
  • 1 or 2 raw zucchini (with the skin on)
to get about 2 cups of grated flesh. A little more or less is not a problem.

Squeeze the flesh with your hands to remove excess water. Put the grated zucchini aside.

In a bowl, beat together:
  • 3 whole eggs
  • 1 cup granulated sugar
Beat in:
  • 1 cup vegetable oil
  • 2 cups all purpose flour
  • ½ tsp. baking powder
  • 2 tsp. baking soda
  • ½ tsp. ground cinnamon
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 1 cup chopped walnuts
Mix together well. Add the grated zucchini flesh and stir to combine evenly.

Pour the batter into 2 loaf pans that have been greased and floured. Put them both in the oven and reduce the temperature to 180ºC (350ºF). After about an hour, when a toothpick inserted in the cake comes out clean, remove the pans from the oven and let cool on a rack before turning the loaves out of the pans.


  1. Thanks for the recipe in English, Walt. I've got a couple of good zukes in my fridge right now who will be going into a bread today.

  2. Cool. Let me know how it works. You know, I have reduced the cinnamon and sugar in this recipe, so you can add more to taste. Enjoy!

  3. I'm happy to report that we like your zucchini bread here! It's nice to have a bread without so much sugar but plenty of nuts.

    I almost forgot to add the vanilla and had to stir it in each loaf when it was sitting in the oven. That could have made a disaster, but the bread baked normally. The bread is lighter colored that the ones I usually make- perhaps this is due to the lessened sugar content. The vanilla didn't get mixed in to well and ended up swirled on the top, but it tastes good.


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