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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 (if unfrosted) or for several days in the refrigerator
(if frosted).
Makes one - 9 x 5 x 3 inch
loaf.
Frosting:
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.
(Note: To toast coconut -
Place on a baking sheet and bake in a 350 degree F (177 degree C) oven for a few
minutes until lightly browned. Watch carefully.)
Sources:
Anderson, Jean.
The American Century Cookbook. Clarkson/Potter Publishers. New York: 1997.
Lovegren, Sylvia.
Fashionable Food. MacMillan. New York: 1995.
Pence, Caprial and
Carey, Melissa. Caprial's Desserts. Ten Speed Press. Berkeley. 2001.
Stewart, Martha.
Martha Stewart's Baking Handbook. Clarkson Potter/Publishers. New York:
2005.
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