Description
Zucchini bread brings comfort and nostalgia from classic American kitchens. Moist crumbs packed with warm spices and garden-fresh zucchini create a delightful slice of homemade happiness you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (195 grams) all-purpose flour
- 1 cup (135 grams) shredded raw zucchini (courgette)
- ½ cup (60 grams) grated raw apple
- 1 cup (200 grams) granulated white sugar
- 2 large (100 grams) eggs
Nuts and Add-ins:
- ½ cup (50 grams) pecans or walnuts
- ½ cup (25 grams) dried shredded or flaked coconut
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
Leavening and Binding Agents:
- 1 teaspoon (4 grams) baking soda
- ¼ teaspoon (1 gram) baking powder
- ¼ teaspoon (1 gram) salt
- ½ cup (120 ml/grams) flavorless oil
- 1 teaspoon (4 grams) pure vanilla extract
- ¼ cup (55 grams) unsalted butter
- 4 ounces (115 grams) cream cheese
- ⅓ cup (40 grams) confectioner sugar
- ½ teaspoon (2 grams) pure vanilla extract
Instructions
- Position the oven rack in the center and preheat to 350 degrees Fahrenheit (180 degrees Celsius).
- Prepare a 9x5x3 inch (23 x 13 x 8 centimeters) loaf pan by lining the bottom with parchment paper and thoroughly greasing with butter or non-stick vegetable spray.
- Carefully toast pecans or walnuts in a dry skillet until aromatic and lightly golden, approximately 6-8 minutes. Allow to cool completely, then coarsely chop.
- Wash and grate the zucchini using a medium-sized grater, then peel and grate the apple, ensuring excess moisture is removed.
- In a large mixing bowl, thoroughly combine all dry ingredients: all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
- Using an electric stand mixer with paddle attachment, vigorously blend vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and fully incorporated, approximately 45-60 seconds.
- Gently fold shredded zucchini and apple into the wet mixture, then gradually incorporate the dry ingredient mixture, stirring until just combined.
- Carefully mix in shredded coconut and chopped nuts, ensuring even distribution throughout the batter.
- Transfer batter to the prepared loaf pan, smoothing the surface evenly with an offset spatula or back of a spoon.
- Bake for 60-65 minutes, checking doneness by inserting a clean toothpick into the center – it should emerge without any wet batter.
- Remove from oven and allow bread to rest in pan for 15 minutes before transferring to a wire cooling rack.
- For cream cheese frosting, beat softened cream cheese and butter in a large bowl until completely smooth and free of lumps.
- Gradually add powdered sugar, continuing to mix until fully integrated, then incorporate vanilla extract for additional flavor.
- Once bread has cooled completely, drizzle or spread cream cheese frosting over the top as desired.
Notes
- Drain zucchini thoroughly by squeezing out water using a clean kitchen towel to prevent soggy bread texture.
- Experiment with different nuts like pecans or walnuts for enhanced crunch and depth of flavor.
- Adjust sugar levels based on personal preference, knowing less sugar creates a more subtle sweetness.
- Mix in dark chocolate chips or dried cranberries for unexpected bursts of flavor and interesting texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 305 kcal
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg