Sunday, August 5, 2007

Zucchini & Apple Bread

I had a challenge this week, I was given 1/2 a beautiful, huge, home grown zucchini to use. I used half of it for a roast zucchini stuffed with brown rice, and the other half for this bread.
I know what you're thinking, boring, tasteless, dry bread - but this isn't. It is a moist, flavorsome bread that tastes more like a cake due to the addition of freshly grated cinnamon and nutmeg. Really very nice; nice to make (quick preparation) and tasty as well.

Ingredients
1/2 cup (50 grams) 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 (210 grams) all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup (120 ml) safflower or canola oil
1 cup (200 grams) granulated white sugar
2 eggs
1 tsp. vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)

Method
1. 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.

2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

3. 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.

4. 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).

5. Beat in the grated zucchini and apple.

6. Add the flour mixture, beating just until combined.

7. Then fold in the nuts and coconut.

8. 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.

9. 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 or for several days in the refrigerator (if frosted).


2 comments:

Matt Wright said...

It tasted bloody fantastic too. Thanks for bringing it in.

rhid said...

Thanks Matt!
I read your wonderful blog as well, some tasty looking food in there!