Zucchini Bread – Confessions of a Closet Foodie

Notes: Lightly grease the pan with vegetable shortening instead of spray. Finely grate the zucchini. This gives the batter a much greener colour than using a coarse grate. I usually skip the nuts and substitute garam masala for the cinnamon and nutmeg.

Ingredients
1/2 cup (50 grams) pecans or walnuts
1 cup (240 ml) shredded raw zucchini (1-2 zucchini)
1/2 cup (120 ml) grated raw apple
1 1/2 cups (195 grams) 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 (optional)
1/2 cup (120 ml) safflower, corn, vegetable, or canola oil
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (25 grams) coconut (sweetened or unsweetened)

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) 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 1-2 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 55 to 65 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 loaf.