Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
healthy baking
candy recipes
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
healthy baking
pudding recipes
comfort foods
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Zucchini Bread Recipe & Video

Printer Friendly Page

Pin It

The 1970s was a time when any baked good that contained a vegetable, and used oil instead of butter, was considered healthy. This trend made Zucchini Bread, as well as Carrot Cake, very popular. And true to its name, Zucchini Bread does contain freshly grated zucchini, as well as freshly grated apple. Both of these ingredients, along with oil, give the Zucchini Bread a wonderfully moist texture. Add to that chopped nuts, coconut (either sweetened or unsweetened), ground cinnamon and nutmeg, and you know why this quick bread has stood the test of time.

Jean Anderson tells us in her 'The American Century Cookbook' that Zucchini Bread first became popular in the 1960s. Zucchini, also known as a courgette, has a smooth dark green skin that is not removed before grating as we want to see its pretty shreds of green running through the bread. The flavor of zucchini is often described as 'delicate' which means it does not add a lot of flavor to a dish. However, what it lacks in flavor it more than makes up for with its lovely moist texture. This recipe is slightly different from most in that we also add grated apple. I like to use Granny Smith apples but you can use any firm textured apple. This bread batter can be made fairly quickly so if you have a bounty of zucchini from your garden you may want to make a few extra loaves and freeze them for later. This bread is very tasty plain, but like a carrot cake, you may want to try it with a cream cheese frosting (a recipe is included).

Related Recipes You May Like

Chocolate Zucchini Bread

Banana Bread (Chocolate)

Banana Streusel Bread

Banana Bread (Low Fat)

 Carrot Cake

Carrot Muffins

Zucchini Bread: 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.

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 coconut, if desired.

View comments on this recipe on YouTube

References:

Anderson, Jean. The American Century Cookbook. Clarkson/Potter Publishers. New York: 1997.

Lovegren, Sylvia. Fashionable Food. MacMillan. New York: 1995.

Pence, Caprial and Carey, Melissa. Caprial's Desserts. Ten Speed Press. Berkeley. 2001.

Stewart, Martha. Martha Stewart's Baking Handbook. Clarkson Potter/Publishers. New York: 2005.

Zucchini Bread:

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)

Cream Cheese Frosting: (optional)

1/4 cup (56 grams) unsalted butter, room temperature

4 ounces (110 grams) cream cheese, room temperature

3 tablespoons confectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. CrĂªpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC