Zucchini Bread: Preheat your 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 and then line the bottom of the pan with parchment paper. 

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 stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the oil, sugar, eggs, and vanilla extract until well blended (about 1 minute). 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, smoothing the top with the back of a spoon or offset spatula. Bake until the bread has risen and a toothpick inserted into the center comes out clean, about 60 to 65 minutes. Place on a wire rack to cool for about 15 minutes and then remove the bread from the pan. If desired, frost with cream cheese icing. 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.

Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and cream cheese until very smooth with no lumps. Add the powdered sugar and beat until fully incorporated and smooth. Beat in the vanilla extract. Spread over the top of the cooled zucchini bread.

Makes one - 9 x 5 x 3 inch loaf.

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