I’m someone who can’t stand zucchini as a normal side vegetable, but I decided to try this zucchini bread anyway. I’m glad I did because it’s FANTASTIC.
Makes one – 9" x 5" x 3" loaf
- 1/2 cup pecans or walnuts, toasted and coarsely chopped
- 1 med-large zucchini, grated (minimum of 1 cup)
- 1 green apple, grated
- 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
- 1/4 teaspoon pumpkin pie spice
- 1/4 cup safflower or canola oil
- 1/4 cup applesauce
- 1/2 cup granulated white sugar
- 1/2 cup light brown 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). Add the flour mixture, beating just until combined. Then fold in the zucchini, apple and coconut.
- Scrape the batter into the prepared pan and press toasted nuts onto the top.
- Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 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.