Zucchini Bread (adapted from Joy of Baking)
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, corn, or canola oil
1 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)[****I omitted this out of preference]
Garnish:
Toasted coconut (sweetened or unsweetened)
Zucchini Bread: Preheat oven to 350 degrees F and place rack in center of oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan.
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.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
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.
Pour the batter into the prepared pan (at this point I generously sprinkled sugar in the raw to give the top a nice texture once it came out of the oven.) 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.
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 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.)
