Sunday, August 9, 2009

Zucchini Bread

It is once again the time of year that gardens are overflowing and the nice people of the world start offering up their extras to those of us without gardens. Last weekend I got some zucchini from my aunt's garden in hopes to make some zucchini bread. I already have a recipe in my archives for this bread but I decided I wanted to change it up and try something different. Boy am I glad that I did. This recipe did not disappoint!


This bread was quite amazing, moist and delicious just like a quick bread should be. I typically only like almonds in my cookies and breads but I decided to add toasted walnuts anyway. I think they really worked well and gave the bread a great texture. The addition of apple and coconut really brought this bread to the next level. I think this is my new favorite zucchini bread recipe.


Zucchini Bread
Adapted from
Joy of Baking

~makes one - 9 x 5 x 3 inch loaf~

Ingredients
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)

Directions
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 for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Grate the zucchini, using a medium grater, 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. Frost with cream cheese icing, if desired. Well wrapped, this bread will keep for several days at room temperature.

12 comments:

Jigginjessica said...

Looks perfect :)

That Girl said...

We used to have zucchini bread every summer - it's been years and years since my mom made zucchini bread!

Katy ~ said...

Yummm...apple and coconut...I love the idea of those additions, especially the apple.

Jen said...

This looks awesome. I'm going to have to make it!

Children of the 90s said...

This looks so good! My mom always used to cook zucchini bread when I was young, it reminds me of being a kid. I like your ideas of what to add. I'll have to try it!

Sweet and Savory said...

Now that my family decided we love zucchini bread, this is going to bring us to the next level.

I am looking at the clock and it is almost 11 PM. It really is too late to start baking but I want to.

pityenlacocina said...

this recipe looks so delicious and yummy i want to get up and bake it now! you have a nice blog and very interesting, i will be coming back for more, please vsit mine if you have the time,

cheers!

pity
www.pityinthekitchen.blogspot.com

Jessica Segarra said...

Looks delicious!

~~louise~~ said...

Don't you just love Zucchini Bread? I like the addition of the apple. I'll have to try it as soon as I get my hands on some Zucchini! Thanks for sharing, Amber

Velva said...

Tis true! Zucchini is abundant this time of year.
Your zucchini bread looks divine!

stefcakes said...

I have to tell you I just made this bread. I changed a few things (halved the white sugar with brown, halved the oil with applesauce and added pumpkin pie spice) and it's fantastic! I can't stand zucchini as a normal side veggie, but this is wonderful!

(FYI. I posted the recipe on my blog with the changes, but linked back here.)

Erin said...

Oh, this looks delicious! Yum!