Imen Dridi Joy Of Cooking Zucchini Bread consists of shredded zucchini, grated apple, almonds, and coconut, covered with cream cheese frosting and it’s done in 1 hour and 35 minutes!
Try More Joy Of Cooking Recipes:
- Joy Of Cooking Lemon Meringue Pie
- Joy Of Cooking Flaky Pastry Dough Recipe
- Joy Of Cooking Cornbread Recipe
🧡 Why You’ll Love This Zucchini Bread Recipe:
- Very versatile; you can eat them for dessert, snacks, or morning.
- Requires only basic baking abilities and a few simple items to prepare.
- Flexible; add nuts and spices as desired for a personal touch.
❓ What Is Joy Of Cooking Zucchini Bread Pie Recipe?
Zucchini Bread is a mouthwatering treat that combines shredded zucchini, grated apple, almonds, and coconut, topped with a creamy cheese frosting that adds moisture and taste.
🌰 Joy Of Cooking Zucchini Bread Ingredients
- 1/2 cup (50 grams) pecans or walnuts
- 1 cup (135 grams) shredded raw zucchini (courgette) (about 1 medium zucchini)
- 1/2 cup (60 grams) grated raw apple (about 1 large apple)
- 1 1/2 cups (195 grams) all-purpose flour
- 1 teaspoon (4 grams) baking soda
- 1/4 teaspoon (1 gram) baking powder
- 1/4 teaspoon (1 gram) salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg (optional)
- 1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola oil)
- 1 cup (200 grams) granulated white sugar
- 2 large (100 grams) eggs, at room temperature
- 1 teaspoon (4 grams) pure vanilla extract (optional)
- 1/2 cup (25 grams) dried shredded or flaked coconut (sweetened or unsweetened)
Cream Cheese Frosting: (optional)
- 1/4 cup (55 grams) unsalted butter, at room temperature
- 4 ounces (115 grams) of cream cheese, at room temperature
- 1/3 cup (40 grams) confectioner sugar (powdered or icing)
- 1/2 teaspoon (2 grams) pure vanilla extract
🥮 How To Make Joy Of Cooking Zucchini Bread
- Set the oven rack to the center position and heat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Line the bottom of a 9x5x3 inch (23 x 13 x 8 cm) loaf pan with parchment paper and butter (or spray with a nonstick vegetable spray) the pan.
- Toast the pecans or walnuts until fragrant and faintly browned, about 8 minutes. Once cooled, coarsely chop.
- Peel and grate the apple after grating the zucchini with a medium grater.
- Mix the flour, baking soda, baking powder, salt, cinnamon powder, nutmeg, and ground cinnamon in a large bowl.
- Whisk together the oil, sugar, eggs, and vanilla extract in the bowl of an electric stand mixer fitted with the paddle attachment (or use a hand mixer) until thoroughly combined, which should take around one minute.
- Mix in the apple and zucchini shredded. Mix in the flour mixture and whisk until just mixed. Then, incorporate the coconut and nuts.
- Transfer the batter to the prepared pan and level it out using an offset spatula or the back of a spoon.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the bread should come out clear.
- Transfer the bread to a wire rack and let it cool for approximately 15 minutes before removing it from the pan. Drizzle with cream cheese frosting if preferred.
Frosting:
- Combine the cream cheese and butter in a large bowl and mix until combined and lump-free. You can use a hand mixer or an electric stand mixer with a paddle attachment.
- Mix in the powdered sugar and continue beating until combined. Add the vanilla extract and mix well. Decorate the top of the zucchini bread once it has cooled.
💭 Recipe Tips
- To avoid a soggy loaf, make sure the shredded zucchini is well-drained of any excess moisture.
- The crunch of toasted nuts complements the bread’s nutty flavor.
- Change the amount of sugar to suit your taste in sweetness.
- Toss in some chocolate chips or chopped dried fruit for a tasty and texturally interesting twist.
What Pairs Nicely With Zucchini Bread?
Accompany Zucchini Bread slices with cream cheese or lemon honey butter, eggs and avocado, goat cheese with arugula, alongside a cup of coffee or tea.
🎚 How To Store Leftovers Zucchini Bread?
- In The Fridge: Preserve leftover zucchini bread wrapped in plastic wrap or a sealed container for up to one week.
- In The Freezer: Wrap leftover zucchini bread tightly in foil then keep in a freezer bag and freeze for up to 3 months. Allow to thaw on the counter for 1 to 3 hours before eating.
🥵 How To Reheat Leftovers Zucchini Bread?
- Oven: Wrap leftover zucchini bread slices in foil and reheat on a banking sheet at 350°F (180°C) for 10 to 15 minutes.
- Microwave: Heat leftover zucchini bread slices on a microwave-safe plate for 20 to 30 seconds or until warmed through.
FAQs
Do you leave the skin on zucchini when you grate it for zucchini bread?
No, you don’t leave the skin on when grating zucchini for zucchini bread it’s typically removed before grating.
Is zucchini bread batter supposed to be thick?
Yes, zucchini bread batter should be thick but still pourable, ensuring a moist and dense texture in the finished loaf.
Why does my zucchini bread always sink in the middle?
Your zucchini bread may sink in the middle if ingredients are overmixed or mixed too quickly, causing excess air to escape.
Why does zucchini bread take so long to cook?
Zucchini bread takes a long to cook due to its moisture content; thorough baking ensures proper texture and prevents sogginess.
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Joy Of Cooking Zucchini Bread Nutrition Facts
Amount Per Serving
- Calories 154
- Total Fat 7.9g
- Saturated Fat 0.7g
- Trans Fat 0.1g
- Cholesterol 14mg
- Sodium 109mg
- Potassium 58.4mg
- Total Carbohydrates 19g
- Dietary Fiber 0.6g
- Sugars 11g
- Protein 2.1g
Joy Of Cooking Zucchini Bread
Description
Joy Of Cooking Zucchini Bread consists of shredded zucchini, grated apple, almonds, and coconut, covered with cream cheese frosting and it’s done in 1 hour and 35 minutes!
Ingredients
Cream Cheese Frosting: (optional)
Instructions
- Set the oven rack to the center position and heat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Line the bottom of a 9x5x3 inch (23 x 13 x 8 cm) loaf pan with parchment paper and butter (or spray with a nonstick vegetable spray) the pan.
- Toast the pecans or walnuts until fragrant and faintly browned, about 8 minutes. Once cooled, coarsely chop.
- Peel and grate the apple after grating the zucchini with a medium grater.
- Mix the flour, baking soda, baking powder, salt, cinnamon powder, nutmeg, and ground cinnamon in a large bowl.
- Whisk together the oil, sugar, eggs, and vanilla extract in the bowl of an electric stand mixer fitted with the paddle attachment (or use a hand mixer) until thoroughly combined, which should take around one minute.
- Mix in the apple and zucchini shredded. Mix in the flour mixture and whisk until just mixed. Then, incorporate the coconut and nuts.
- Transfer the batter to the prepared pan and level it out using an offset spatula or the back of a spoon.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the bread should come out clear.
- Transfer the bread to a wire rack and let it cool for approximately 15 minutes before removing it from the pan. Drizzle with cream cheese frosting if preferred.
- Combine the cream cheese and butter in a large bowl and mix until combined and lump-free. You can use a hand mixer or an electric stand mixer with a paddle attachment.
- Mix in the powdered sugar and continue beating until combined. Add the vanilla extract and mix well. Decorate the top of the zucchini bread once it has cooled.
Frosting:
Notes
- To avoid a soggy loaf, make sure the shredded zucchini is well-drained of any excess moisture.
The crunch of toasted nuts complements the bread’s nutty flavor.
Change the amount of sugar to suit your taste in sweetness.
Toss in some chocolate chips or chopped dried fruit for a tasty and texturally interesting twist.
Joy Of Cooking Zucchini Bread
