Zucchini Bread Recipe Demonstration - Joyofbaking.com

Ingredients

• 1/2 cup Pecans (toasted, coarsely chopped)
• 2 Large Eggs (room temperature)
• 1 cup Granulated White Sugar (fine granulated)
• 1 teaspoon Pure Vanilla Extract (optional)
• 1/2 cup Neutral Oil (vegetable, canola, corn, or safflower oil; flavorless)
• 1 cup Zucchini (grated, unpeeled, about 135 g)
• 1/2 cup Apple (firm apple (e.g., Granny Smith), peeled and grated, about 60 g)
• 1.5 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Soda (fresh)
• 1/4 teaspoon Baking Powder (fresh)
• 1/4 teaspoon Salt (fine)
• 1/2 teaspoon Ground Cinnamon (optional)
• 1/4 teaspoon Freshly Grated Nutmeg (optional)
• 1/2 cup Toasted Chopped Nuts (same nuts as toasted earlier, coarsely chopped)
• 1/2 cup Unsweetened Dried Coconut (shredded or flaked)
• 4 ounces Cream Cheese (full‑fat, softened, room temperature)
• 4 tablespoons Unsalted Butter (softened, room temperature)
• 1/3 cup Confectioners' Sugar (sifted)
• 1/2 teaspoon Pure Vanilla Extract (for frosting, optional)

Instructions

1. Preheat Oven

   Set the oven to 350°F (180°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Loaf Pan

   Spray the 9×5×3‑inch loaf pan with nonstick spray and line the bottom with a piece of parchment paper.

   Time: PT2M

3. Toast Nuts

   Spread 1/2 cup pecans on a baking sheet and toast in the oven for about 8 minutes, until fragrant.

   Time: PT8M

   Temperature: 350°F

4. Cool and Chop Nuts

   Remove the nuts, let them cool for 5 minutes, then coarsely chop.

   Time: PT5M

5. Grate Zucchini

   Wash the zucchini, trim the ends, and grate 1 cup (about 135 g) using the large holes of a box grater. Keep the skin on.

   Time: PT5M

6. Grate Apple

   Peel a firm apple (e.g., Granny Smith) and grate 1/2 cup (about 60 g).

   Time: PT5M

7. Mix Wet Ingredients

   In a mixing bowl, combine 2 large eggs, 1 cup granulated sugar, 1 tsp vanilla extract, and 1/2 cup neutral oil. Beat on medium speed for about 1 minute until blended.

   Time: PT2M

8. Add Zucchini and Apple

   Fold the grated zucchini and apple into the wet mixture and beat briefly.

   Time: PT2M

9. Whisk Dry Ingredients

   In a separate bowl whisk together 1.5 cups all‑purpose flour, 1 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp freshly grated nutmeg.

   Time: PT2M

10. Combine Wet and Dry

    Add the dry ingredients to the wet mixture, stirring until just combined. Fold in the toasted chopped nuts and 1/2 cup dried coconut.

    Time: PT3M

11. Transfer to Pan

    Pour the batter into the prepared loaf pan and smooth the top with an offset spatula.

    Time: PT2M

12. Bake Bread

    Bake for 60–65 minutes, rotating the pan halfway through. The loaf is done when a toothpick inserted in the center comes out clean and the top is golden brown.

    Time: PT65M

    Temperature: 350°F

13. Cool Bread

    Let the loaf cool in the pan on a wire rack for 15 minutes, then run a flat‑edged knife around the edges, remove the parchment, and turn the bread out onto the rack to cool completely (about 30 minutes).

    Time: PT45M

14. Prepare Cream Cheese Frosting

    In a clean bowl, beat 4 tbsp softened unsalted butter with 4 oz softened cream cheese until smooth. Add 1/3 cup confectioners' sugar and 1/2 tsp vanilla extract; beat on medium‑low until fluffy.

    Time: PT5M

15. Frost the Bread

    Spread the cream cheese frosting evenly over the top of the cooled loaf (and sides if desired).

    Time: PT3M

16. Store

    Cover the frosted loaf and refrigerate. If unfrosted, store at room temperature in an airtight container.

    Time: PT0M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

35 g

Fat

15 g

Fiber

2 g