I know, I said I was done with zucchini. However, my garden is still over flowing with it. So on Saturday I spent the afternoon baking. I made the chocolate chip zucchini muffins I have shared before and then I made a couple loaves of this bread to try. I got the recipe from Amber’s Delectable Delights who adapted the recipe from Joy the Baker. Joy’s recipe had an optional cream cheese frosting. I wanted to try with out because the recipe included the addition of shredded apple, coconut, and and toasted nuts. I figured it would have a similar taste to the zucchini cake i made this year that incorporated pineapple and coconut. The bread was delish. It just a little different from the norm. I loved the texture and light flavor that the apples added and the toasted nuts were a great addition too!
Another Zucchini Bread
1/2 cup pecans or walnuts, toasted and coarsely chopped
1 cup shredded raw zucchini (1-2 zucchini)
1/2 cup peeled and grated raw apple, (about 1 large apple)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup safflower or canola oil
1 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Toast the pecans or walnuts in the preheated oven for about 6-8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Grate the zucchini, using a medium grater(I use my food processor), and then peel and grate the apple. Set aside.
In a large bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugar, eggs, and vanilla extract until well blended (about 2 minutes). Beat in the grated zucchini and apple. Add the flour mixture, beating just until combined. Then fold in the nuts and coconut. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 50 to 60 minutes.
Place on a wire rack to cool and then remove the bread from the pan. Well wrapped, this bread will keep for several days at room temperature.