Thursday, August 18, 2011
Zucchini Bread with Apples, Coconut and Pecans
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
1/2 teaspoon ground nutmeg
1/2 cup oil
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)
Preheat oven to 350 degrees and place rack in center of oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan. I used Pampered Chef's Mini 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. I also toasted the coconut for a few minutes in the same hot pan.
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, 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. Small loaves cooked about 30+ 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.