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.
Adapted from Joy of Baking
~makes one - 9 x 5 x 3 inch loaf~
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 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.