Zucchini, Apple, Carrot & Coconut Sweet Bread with Cream Cheese Icing

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If you’ve been following me on instagram, you may have noticed that I recently posted a picture collage of my recent attempt making zucchini bread. Well, here is the recipe, finally, with some real DSLR pictures (I really need to stop using my phone for blog pics…) and some new dishes! :D I found a recipe on Betty Crocker but as I do with all recipes I find, I modified it to suit both my tastes and the ingredients I had on hand. 

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Zucchini, Apple, Carrot & Coconut Sweet Bread with Cream Cheese Icing
The great thing about this recipe is that you can freeze one of the cakes (this recipe makes two) and save it for another time. Also, the icing is completely optional – it creates a more dessert-y cake; but if you’d rather eat this for breakfast or snack, you can totally omit the icing.
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Ingredients
Cake
  1. 2 cups fresh, grated zucchini
  2. 1 cup fresh, grated carrot
  3. 1 cup fresh, grated apple
  4. 1 cup packed-down brown sugar
  5. 2/3 cup canola oil
  6. 3 eggs
  7. 2 tsp vanilla
  8. 2 cups whole wheat flour
  9. 1 cup white flour
  10. 2 tsp baking soda
  11. 1/2 tsp baking powder
  12. 1 tsp salt
  13. 1 TBS ground cinnamon
  14. 1 TBS ginger
  15. 2 TBS flaxseed
  16. 1 cup coconut
Icing
  1. 1 8-oz package cream cheese
  2. 2 cups powdered sugar
  3. 1 tsp vanilla
  4. crushed walnuts (optional)
Instructions
  1. Preheat oven to 350°F … 325°F for dark pans like mine. Grease two(2) 8-inch cake pans -OR- two(2) 8×4-inch loaf pans
  2. Mix: zucchini, carrot, apple, sugar, oil, eggs and vanilla, stirring well.
  3. In a separate bowl whisk: flours, baking powder & soda, salt, cinnamon, ginger and flaxseed
  4. Combine dry into wet ingredients, stirring just until flour combines (don’t stir too much). Fold in the coconut gently.
  5. Pour batter into prepared pans. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean and a gentle tap on the middle of the cake bounces back (I baked mine just a bit too long at 25 minutes).
  6. After 10 minutes, pop bread out of pan onto a cooling rack. Let cook completely before storing. Icing if desired, warm or cool.
  7. Store in the refrigerator. Can freeze cake (without icing), wrapping it in plastic wrap.
Adapted from Betty Crocker
Adapted from Betty Crocker
Oh My Foodness! http://oh-my-foodness.com/

 

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