he
1970s was a time when any baked good that contained a vegetable, and used
oil instead of butter, was considered healthy. This trend made quick breads like
Zucchini and Pumpkin, as well Carrot Cake, very popular.
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 will add little flavor to a dish, but 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
that you like. This bread batter can be made 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).
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.
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. 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 (or with a hand 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. 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).
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 toasted coconut, if desired.
(Note: To toast coconut -
Place on a baking sheet and bake in a 350 degree F (177 degree C) oven for a few
minutes until lightly browned. Watch carefully.)
Sources:
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.
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