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Zucchini Quick Bread a Cake aux Courgettes

If you have a vegetable garden or visit a farmer’s market regularly you know that there comes a time when zucchini plentiful. And, the question becomes what to do with the bounty. The recipe below for zucchini bread is a sweet, quick loaf that is a perfect treat with a cup of coffee or tea. Although quick bread recipes are not typically Provencal, it is quite common to find these treats, along with muffins and even pancakes in urban coffee shops.

Zucchini Quick Bread Cake Courgettes

Zucchini Quick Bread - “Cake” aux Courgettes

Martine Bertin-PetersonMartine Bertin-Peterson
The “cake” is very moist and freezes beautifully.
Prep Time 15 mins
Cook Time 1 hr
Resting Time 10 mins
Course Breads
Cuisine American
Servings 8 slices

Ingredients
 
 

  • 3 large Eggs
  • 1/2 cup White Sugar
  • 1/2 cup Brown Sugar
  • 1/2 cup Canola Oil or Safflower Oil
  • 1 tbsp Vanilla
  • 1/2 cup Apple Sauce
  • 2 1/2 cup Sifted Flour
  • 1 tbsp Cinnamon
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1/4 tsp Baking Powder
  • 2 cups Coarsely Grated Zucchini loosely packed
  • 1 cup Raisins
  • 1 cup Chopped Walnuts optional

Instructions
 

  • Preheat oven to 350°F (175°C). In a large mixer bowl, beat eggs on med/high until fluffy, about 2 minutes. Beat in sugars, oil and vanilla until thick and lemon-coloured. Add flour, cinnamon, baking soda, baking powder, salt and beat on low/med until incorporated. Add apple sauce, zucchini, raisins and nuts, if using, and beat on low until all ingredients are incorporated.
  • Pour mixture into 2 lightly greased loaf pans and bake for 50-60 minutes or until a tester comes out dry.
  • Let cool in pans for about 10 minutes, then invert on a rack and let cool completely.
  • Serve as is or with cream cheese. Wrap leftover “cake” in foil and use within 3 days.
Keyword Quick Breads, Zucchini
Tried this recipe?Let us know how it was!

Zucchini Many Ways:

Le Pistou Cookery School Uzès Courgette Flowers Zucchini

Appetizers:

Financiers aux Courgettes (Zucchini Financiers)

Zucchini Tuna Rolls

Stuffed Zucchini Flowers

Zucchini Flowers Stuffed with Artichokes and Goat Cheese

Stuffed Zucchini Flowers with Goat Cheese, Figs and Ham

Zucchini Tart

Soups:

Zucchini and Basil Velouté

Salads and Vegetables:

Quick Summer Salad with Zucchini Squash

Fried Beef Lettuce Cups à la Provençal with Zucchini

Roasted Tomatoes à la Provençale Stuffed with Zucchini and Fresh Herbs

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Martine Bertin-Peterson

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy, and is the author of the Bucks County Foodie blog. Born in France and fluent in 5 languages, Martine has traveled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

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