|
Zucchini Bread
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 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (120 ml) safflower or canola oil
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)
Cream Cheese Frosting: (optional)
1/4 cup (56 grams) unsalted butter, room temperature
4 ounces (1/2 cup) (110 grams) cream cheese, room
temperature
3 tablespoons confectioners' (powdered or icing) sugar
1/2 teaspoon pure vanilla extract
)
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.
Stonewall
Jackson Inn has successfully completed the standards set forth by the
National Restaurant Association Educational Foundation for the ServSafe
Food Protection Manager Certification Examination
|
|
Sign up for our monthly newsletter for more current events,
things to do and special discounts for newsletter recipients.
|
547 East Market Street
Harrisonburg, Virginia 22801
(540)
433-8233 (800) 445-5330
Info@StonewallJacksonInn.com
|
Send this website to a friend
|
