Recipe here: https://www.joyofbaking.com/breakfast/ZucchiniBread.html The 1970s was a time when any baked good that contained a vegetable, and used oil instead of butter, was considered healthy. This trend made Zucchini Bread, as well as Carrot Cake, very popular. And true to its name, Zucchini Bread does contain grated zucchini, as well as grated apple. Both of these ingredients, along with oil, give the Zucchini Bread a wonderfully moist texture. Add to that chopped nuts, dried coconut, ground cinnamon and nutmeg, and it’s easy to see why this quick bread has stood the test of time.
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Video Transcription
[Music]
hi I’m Stephanie Jaworski of joy baking
calm today we’re going to make zucchini
bread and this is what it looks like
this bread has a really nice moist
texture and it’s so flavorful
besides the gradient does zucchini we
have some grated apple we have some
chopped nuts we have some dried coconut
and ground cinnamon nutmeg and really
good on its own but today we are also
going to top it with a cream cheese
frosting so the first thing that you
will need to do is to pre-heat your oven
to 350 degrees Fahrenheit
which is 180 degrees Celsius and then
you will need a loaf pan now mine is 9
by 5 by 3 inches deep so 23 by 13 by 8
centimeters and you can butter the
inside of your pan or today I’m just
going to spray it with one of these
nonstick sprays and then what I like to
do to make doubly sure it doesn’t stick
to the bottom is just put a little piece
of parchment paper you don’t have to but
kind of an extra step I like to do so
the first thing is you will need 1/2 a
cup which is 50 grams of either I’m you
i’m using pecans today walnuts is
another good choice now you don’t have
to toast your nuts you can put them in
your batter raw but toasting brings out
their really nice flavor so just put
them on baking sheet put them in the
oven for about 8 minutes just until you
start to smell your nuts and then let
them cool and coarsely chop I’ve done
that ahead of time so like I said if you
prefer them just raw you can just do
that as well so now before our batter if
you have a stand mixer like I have here
use your paddle attachment you could use
a hand mixer or really you can make this
by hand now the first thing you will
need is two large eggs that would be a
hundred grams heavier eggs at room
temperature 1 cup
200 grams of granulated white sugar I’m
adding 1 teaspoon 4 grams of pure
vanilla extract for flavoring so if you
don’t want the vanilla flavor you can
just leave that out and then for our fat
we’re using a half a cup 120 milliliters
120 grams of a flavorless oil so that
could be a vegetable a corn a canola or
even a safflower oil and just put that
in there what I like about using oil
instead of saying melted butter okay you
don’t have the flavor of the melted
butter but the good thing is about oil
is it really gives the bread a nice
moist texture and also if you want to
store it in the refrigerator it keeps it
soft you know butter tends to firm up in
the in the fridge it’s an you know any
baked good but oil it keeps it soft so
now I’m just going to beat this on
medium speed just until everything gets
blended so you know maybe a minute
[Applause]
[Music]
okay so that was easy enough so you can
obviously do that by hand
now next zucchini brand we need to
Keaney so you all need one cup which is
135 grams of grated zucchini and I’ve
already done that so you can grate your
zucchini if you’re lucky enough to have
a food processor and you have those
discs you can use the shred shredded
discs it’s really easy or a box grater I
would use the the largest holes to grate
your cuz you want to kind of shred it if
you can so use that so you will need
about this size also a zucchini is also
known as a courgette so for those people
in other countries that don’t call it
zucchini
so this spoke this size that’s about a
half a pound 225 grams and make sure you
wash it cut off the ends and don’t peel
it you cuz if you see here we want that
nice the the outside dark green the skin
we want that in our bread so that’s
we’re gonna just dump that in and
zucchini if you you know it doesn’t have
that much flavor it’s quite delicate but
it adds a lot of moisture to our bread
and we’re also going to add a half a cup
sixty grams of grated apple now you want
to use a firm texture apple I used a
Granny Smith but you know like a Honey
Crisp a Braeburn something like that
wash your apple and then peel it and
then grate it again I use the large part
of my box grater so so you will need
just one large apple for that you know
if you didn’t want to uh add apple you
could also add an equal amount a half a
cup of crushed pineapple again the Apple
like the zucchini it’s going to add a
nice
moist texture to our bread so I’m just
gonna beat that in
[Applause]
[Music]
pants easy enough so now for our dry
ingredients in a separate bowl I have
one and a half cups which is 195 grams
of all-purpose flour you may know that
as plain flour and to that I’m going to
add one teaspoon four grams of baking
soda 1/4 of a teaspoon 1 gram of baking
powder I’m adding a quarter of a
teaspoon one gram of salt I like to add
ground cinnamon 1/2 a teaspoon if you
don’t like cinnamon you can leave it out
if you really like cinnamon you could
add a little more and a quarter of a
teaspoon freshly grated nutmeg and
that’s a nutmeg and I just use my
microplane you could use the smaller
part a great part of your box grater to
do that or you can just leave it out if
you don’t want the Nutmeg and we’re
gonna whisk that in you know this recipe
if you’ve ever made a carrot cake it may
you know you may think Jesus kind of
looks familiar and it zucchini bread or
a zucchini cake and carrot cakes were
both invented in around 1960s when it
was really kind of the trend to use
vegetables in our baked goods they kind
of said it was healthy I’ll leave that
up to you whether you think this is
healthy or not but it’s good so I’m
going to just I whisk that and then I’m
gonna put that right in there along with
our nuts
half a cup 50 grams of chopped nuts and
I’m also going to add some dried coconut
1/2 a cup 25 grams of dried coconut now
you can use sweetened or unsweetened I’m
using unsweetened here or and you can
use shredded or flaked up to you and
what you have in the house or if you
don’t like coconut some people don’t you
can just leave it out you could add some
other things dry other dry some dried
fruits chocolate chips
okay I’m just gonna beat that in okay
that was easy enough
now this bread freezes really well so if
you you know if you grow your own
zucchini then you know you can make
several loaves and freeze them since
this really only uses one the zucchini
and if you have lots in your garden you
might want to make lots of these breads
give them to your neighbors so now just
pour it into your loaf pan and smooth
the top okay so for baking
everyone’s oven is a little different I
find about an hour say sixty sixty five
minutes I do like to rotate the my pan
front to back about halfway through
baking so it more even and it will rise
it’ll turn a beautiful golden brown and
when toothpick inserted into the center
will come out clean you will probably
get some cracking along the top
perfectly normal so I’m gonna say sixty
sixty five minutes
okay so our zucchini bread is done and
see it’s risen put a toothpick into the
center came out clean
so put your pan on a wire rack I’m gonna
let it cool for about 15 minutes and
then when we come back I’ll take it out
of the pan to remove the zucchini bread
from the pan first what I like to do is
take a flat edged knife rygan offset
spatula and just run it along the inside
just to make sure it’s not sticking and
then so should come right out peel the
parchment off and then flip it over
right side up now we’re gonna let it
cool you do not have to frost this
zucchini bread it is really good on its
own but sometimes you know you want to
dress it up with the frosting so I’m
gonna let this cool down completely and
then when we come back we will make our
cream cheese frosting so for our cream
cheese frosting if you have a stand
mixer use your paddle attachment you
could use a hand mixer or really you can
even make this by hand the first things
you will need is four tablespoons 55
grams of butter you can use salt it or
unsalted have it at room temperature
along with four ounces 115 grams of your
regular you know full fat cream cheese
and have that at room temperature and
put those both in here and then I’m
going to beat this on medium low speed I
want to mix the two together plus I want
it to be nice and smooth no lumps
[Music]
okay that looks good so next you will
need 1/3 of a cup
40 grams of confectioner sugar you may
also know that as powders or icing sugar
and three is there and I like to flavor
it also with a half a teaspoon two grams
of pure vanilla extract and now I’m just
going to beat though on medium
you know medium medium-low speed just
until everything gets mixed together
okay so we’re good that quick stir so
like I said at the beginning you really
do not need to frost this bread it’s
really good on its own and what you will
find when you the day you make it the
outside crust will be quite crisped and
then inside will be wonderfully soft and
moist but if you cover it and store it
overnight that outside crust will soften
but today we are going to put on cream
cheese frosting now I just usually put
it right on the top of the bread but you
could there’s enough frosting here if
you want to you know cover the whole
thing even the sides whatever you think
looks best and just spread it out now if
you put the cream cheese frosting on
your bread you will have to store it in
the refrigerator but like I said because
it’s got oil in it it won’t get really
hard it’ll still be nice and moist and
soft but it and I like a cold or room
temperature I’m not picky that way and
I’m just putting the cream cheese
frosting on you could also then garnish
with you know maybe some cuz it’s gonna
cook and more coconut some chopped nuts
if you wanted to but I think it looks
nice just with that cream cheese
frosting in like a carrot cake
you know carrot cake cream cheese
frosting zucchini bread cream cheese
frosting okay that looks good so now
that is our zucchini bread with cream
cheese frosting if you want you can put
that into the refrigerator and get that
frosting little firm but I’m gonna cut
it right now it’s sure nice
slice you see that doesn’t that look
nice I think it looks so colorful you
can see the nuts you can see the green
from the zucchini because having that
peel that’s what I like to leave the
outside peel on I think it looks and
plus it tastes fine so I’m just going to
turn that and cut a piece
sorry gotta chew it is a really
flavorful Brent I like like the first
day that crust is quite crisp which is
very nice and then inside there the
bread is so moist and soft and so
flavorful like I said the nuts the
zucchini the apples the kokum you know
there’s a lot going on and it really
makes a nice bread flavorful bread but
of course that cream cheese frosting on
the top just tops it off really
perfectly to me I really like that so
you must try this one and until next
time I’m Stephanie Jaworski of joy
baking calm
[Music]