Zucchini Bread#BreadBakers

In this Zucchini Bread have grated zucchini and an apple. Zucchini does not add any flavor to the bread but give a moist texture to it. This quick bread is easy to make with a crunch of  nut and coconut.

Zucchini, also known as a courgette, has a smooth dark green skin that isn't removed before grating as we want to see its pretty shreds of green running through the bread. 

This bread is very tasty plain/without any frosting, but you may frost with the cream cheese frosting or any other frosting of your choice.
It has a moist texture, a wonderful aroma of ground cinnamon and nutmeg.
Makes One - 9 x 5 x 3 inch loaf.
Ingredients
1/3 Cup Toasted Walnuts - or any other nuts
140 Grams Green Zucchini/Courgette
1 Medium Apple
200 Grams All Purpose Flour
1 Teaspoon Baking soda
¼ Teaspoon Baking powder
¼ Teaspoon Salt
½ Teaspoon Cinnamon powder
¼ Teaspoon Freshly Grated Nutmeg
125 Ml Vegetable Oil
1 Cup (200 Ml Cup) Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla essence
½ Cup (100 Ml Cup) Desiccated Coconut

Method

Preheat your oven to 180°C , Spray or oil an 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan and dust it with flour.
Toast the walnuts for about 5 minutes or until lightly browned and fragrant in the oven. Let cool and then chop coarsely.
Grate the zucchini, and then peel and grate the apple.
In a large bowl, sieve together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.

In the bowl, beat the oil, sugar, eggs, and vanilla extract until well blended (about 1 minute). Add the flour mixture, beating just until combined. Now add in the grated zucchini and apple and beat lightly till combined .Then fold in the nuts and coconut.

Pour the batter into the prepared pan, and tap it lightly. 

Bake it in the preheated oven until the bread has risen ( half way through I found the bread has browned so I tent it with an aluminium foil, about an hour and 10 minutes or until a toothpick inserted into the center comes out clean. 

As this bread was baking a wonderful aroma filled my house.

Place on a wire rack to cool for about 20 minutes and then remove the bread from the pan. 

This bread can be frozen. If, 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 was so delicious, that, I, made it twice in a span of 15 days.  

My hubby friends didn't even know that it had zucchini, it was so good.

Labels : Bread, Vegetable, Zucchini, Apple, Bread Bakers, Quick Bread

For Bread Bakers this month our host Renu from Cook with Renu  asked us to bake a bread with any type of vegetables. Check the vegetable breads our group has baked.

• Butternut squash Sourdough bread by zesty south Indian Kitchen
• Carrot Sandwich Bread by Ambrosia
• Cauliflower Sourdough Crumpets by Food Lust people Love
• Cranberry-Pecan Pumpkin Bread by What Smells So Good?
• Garden Harvest Vegetable Bread Loaf by Making Miracles
• Potato Rosemary Focaccia by Karen's Kitchen Stories
• Purple Pain de Mie by A Messy Kitchen
• Spinach Spiced Sourdough Discard bread by Cook with Renu
• Tomato Garlic Biscuits by Palatable Pastime
• Vegetable Focaccia by A Day in the Life on the Farm
• Zucchini Bread by Sneha's Recipe
• 
  
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.