Zucchini Pound Cake with Pine Nuts

I'm having food preserving withdrawal. There are a few things left to do but nothing like a few weeks ago. This is when I start looking for new things to make. Our church auction is coming up in early October so I'm on the search. There are always so many beautiful pies, cakes, cobbler, jams, jelly, candies, etc. Not to mention all the handmade crafts. It is a day everyone in the area looks forward too. I was reminded on Sunday the auction has been going on since 1954. Good heavens, I was only 9 years old. I can remember going with my dad. If you have never been to a country church auction you are missing one of life's great treats.

This might be up for bid! Delightfully aromatic, it will keep for several days in the refrigerator wrapped in aluminum foil.

1 loaf cake
print recipe

10 tablespoons butter
3 small zucchini (10 ounces total)
4 eggs
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
2/3 cup pine nuts
A pinch of ground caraway

Melt the butter over low heat. Peel, wash and dry the zucchini and grate them coarsely. I don't peel mine because I like the color in the cake.

Preheat the oven to 425 degrees.

In a food processor blend the eggs, melted butter, sugar, and vanilla.

In a bowl, mix the flour, salt, baking powder, and caraway, then add this to the butter mixture in the food processor. Processor until smooth. Return to the bowl and add the grated zucchini and the pine nuts.

Butter and flour a 6-cup loaf pan and scrape the batter into it. Smooth the top, bake for 10 minutes, then lower the oven temperature to 350 degrees F and bake for another hour.

Unmold onto a cooling rack.