Zucchini Bread
From STONEWALL JACKSON INN BED AND BREAKFAST
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)
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. Makes one - 9 x 5 x 3 inch loaf.
Frosting: |
Our Favorite Recipes
Pan-Seared Portobello Mushroom and Tomato Eggs
Pan-Seared Portobello Mushroom and Tomato Eggs prepared by Stonewall Jackson Inn Bed and Breakfast...Read More
- Sausage Casserole presented by Anne and George Mayer
- Asparagus Casserole
- Eggs with Potatoes
- Pan-Seared Loin of Pork with Derry Apple Relish
- Candied Sweet Potatoes With Bourbon
- Chocolate Pecan Cookies
- Crab and Swiss Quiche
- Peter's Killer Quiche
- Mathew's Pineapple Upside Down Cake
- Mary's Famous Pumpkin Bread
- Amaretto Maple Delight Casserole
- Slumbering Volcanoes
- Zucchini Bread
- Wayne's Eggs Benedict~Stonewall Style
- Fresh Orange Compote with Granola
- Sweet Potato and Black Bean Chili
- White Chocolate Apricot Muffins
- Christmas Breakfast Sausage Casserole
- Candied Sweet Potatoes With Bourbon
- Pumpkin Brownies
- Graham Cracker Streusel Coffee Cake
- Asparagus and Ham Strata
- Super Easy Gingerbread House
- Blueberry Sausage Breakfast Cake
- Individual Breakfast Casserole
- Scotch Eggs
- The Stonewall