Zucchini Bread

Filed under: Breads, Breads - Quick, Vegetables - Squash.

1/2 cup (50 grams) 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 (210 grams) 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 (120 ml) safflower or canola oil
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)
Cream Cheese Frosting: (optional)
1/4 cup (56 grams) unsalted butter, room temperature
4 ounces (1/2 cup) (110 grams) cream cheese, room temperature
3 tablespoons confectioners' (powdered or icing) sugar
1/2 teaspoon pure vanilla extract

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 9x5x3 inch (23x13x8 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 (if un-frosted) or for several days in the refrigerator (if frosted).
Makes one - 9x5x3 inch loaf.
Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. Spread over the top of the cooled zucchini bread. Garnish with toasted coconut, if desired.

Recipe Summary:

Other recipes by Stonewall Jackson Inn B&B:
Individual Breakfast Casserole
Crab And Swiss Quiche
Pan-seared Loin of Pork With Derry Apple Relish
Eggs With Potatoes Presented By Autumn Leaves Bed & Breakfast
Asparagus Casserole Presented By Highland Place Bed & Breakfast Inn
Sausage Casserole Presented By Anne And George Mayer (past And Future Guests)
Blueberry Sausage Breakfast Cake
Super Easy Gingerbread House
Asparagus And Ham Strata
Pan-seared Portobello Mushroom And Tomato Eggs
Graham Cracker Streusel Coffee Cake
Chocolate Pecan Cookies
Pumpkin Brownies
Candied Sweet Potatoes With Bourbon
Christmas Breakfast Sausage Casserole
White Chocolate Apricot Muffins
Sweet Potato And Black Bean Chili
Wayne's Eggs Benedict~Stonewall Style
The Stonewall
Fresh Orange Compote With Granola
Scotch Eggs
Old-fashioned Scrapple
Slumbering Volcanoes
Amaretto Maple Delight
Mary's Famous Pumpkin Bread
Mathew's Pineapple Upside Down Cake

Recipe Provided By:
Stonewall Jackson Inn B&B
Harrisonburg, VA

Harrisonburg Bed and Breakfast Inns