⅓cupCoconut(Unsweetened and shredded), lightly Toasted (Optional)
Prep: - Grate the zucchini and keep it aside. See the Tips section below for more details.- Grease 9x5x3 inches pan using oil and pastry brush. Or use the cooking oil spray.- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.- Lightly roast the walnuts in a pan on medium heat. Once cooled, chop them. Similarly, toast the shredded coconut till they are light golden brown in color.- Alternatively, you can toast both of them into the preheated oven for 5-7 minutes with turning them in between for even toasting and browning.
Take dry ingredients (whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, salt) in a bowl. Whisk well it everything is mixed.
In another large bowl, add oil, applesauce, white sugar, and brown sugar. Whisk till sugar is almost dissolved.
Not add grated zucchini. Mix well.
Add dry flour mixture. Start mixing using a wire whisk and halfway through switch to a spatula and mix till everything comes together. Do not over mix.
Now add toasted walnuts and coconut. Fold them into the batter.
Pour into the greased pan. And bake into the preheated oven for 60-65 minutes or till the toothpick inserted into the center comes out clean.
Let it cool in a pan for 10 minutes. Then loosen the sides using a butter knife and remove it to a wire rack. Let it cool down completely and then slice, serve.
Whole wheat flour: I have used 100% whole grain whole wheat flour that is available in American grocery stores. But in the past, I have tried with Indian chapati atta and it works fine.
Oil: Always use flavorless oil like corn, canola, vegetable, safflower oil, etc.
Ground cinnamon: I use ready store-bought cinnamon powder which is ground form of Ceylon cinnamon sticks. It is perfect for desserts and sweet stuff. NO, you cannot use the powder of Indian cinnamon stick.
Mix-ins: I have used walnuts and unsweetened coconut. You can use other nuts like almonds, pecans, or chocolate chips.
Zucchini Grating Tips:
No need to peel. No need to remove the seeds.
Use a box grater or use the food processor to grate the zucchini.
No need to squeeze out the water.
Just grate, measure by lightly packing into measuring cup and use.
You can use frozen grated zucchini. Defrost, discard the water collected at the bottom of the bowl, just use grated portion only, no liquid.
Do not overmix the batter, otherwise, you will end up with chewy and dense bread.
Make muffins: Bake for about 20 minutes.
Slice the bread, once it cools to room temperature to avoid breaking and crumbling the bread.
Storing zucchini bread:
Room temperature: Stays good for 2-3 days. Just wrap lightly with parchment paper and keep in an airtight container.
Refrigerator: Stays good for a week. Wrap with parchment paper and store in an airtight container.
Freezer: Stays good for up to 3 months. You can wrap the entire loaf using plastic wrap and freeze. I prefer to wrap the individual slices using plastic. Then store in the freezer-safe Ziploc bag. Thaw at room temperature before enjoying.