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.
or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and
then chop coarsely.
the zucchini, using a medium grater, and then peel and grate the apple.
In a large bowl, whisk
together the flour, baking soda, baking powder, salt, ground cinnamon, and
In the bowl of your electric
mixer (or with a hand mixer), beat the
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). This bread can be frozen.
Makes one - 9 x 5 x 3 inch
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. Can garnish with shredded coconut.
Scan for Demonstration Video
cup (50 grams) pecans or
cup (240 ml) shredded raw zucchini (1-2 zucchini)
grated raw apple (1 large apple)
1/2 cups (195
1/4 teaspoon salt
teaspoon ground cinnamon
teaspoon ground nutmeg (optional)
cup (120 ml) safflower, corn, vegetable, or canola oil
1 cup (200
grams) granulated white
(25 grams) shredded coconut (sweetened or
(56 grams) unsalted butter, room temperature
(110 grams) cream cheese, room temperature
3 tablespoons confectioners' (powdered or icing)
1/2 teaspoon pure