Zucchini Bread

I've been trying out several zucchini recipes this summer, and I think this might be the one! I've adapted it from a recipe from the Joy of Baking web site by adding more spices, some lime juice and a coffee crumb type topping. I've also made the cream cheese frosting a bit sharper by not using butter and reducing the sugar. I think this recipe is definitely a keeper!

1/2 cup walnuts
1 cup shredded zucchini 
1 grated raw apple 
1 1/2 cups flour 
1 tsp baking soda 
1/4 tsp baking powder 
1/4 tsp salt 
1 tsp ground cinnamon 
1/4 tsp ground nutmeg 
1/4 cup corn oil 
1/4 cup olive oil 
1 cup sugar 
2 large eggs 
1 tsp pure vanilla extract 
1 Tsp lime juice 
1/2 cup unsweetened coconut

Crunch Topping 
1/2 cup brown sugar 
1/2 cup flour 
1 Tsp butter 
1 tsp cinnamon 
1/4 cup chopped walnuts 

Cream Cheese Frosting
4 ozs cream cheese at room temperature
2 Tsp confectioners’ sugar 
1/2 tsp pure vanilla extract 

Preheat oven to 350 degrees F. Line a 9 x 5 x 3 inch loaf pan with parchment paper. Lightly toast the walnuts for about 5 minutes until lightly browned, cool and then chop coarsely. Grate the zucchini and peel and grate the apple. In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices, and set aside. 

In the bowl of an electric mixer beat the oil, sugar, eggs, vanilla extract and lime juice for about 2 minutes. Stir in the grated zucchini and apple, and then add the flour mixture, stirring just until combined. Fold in the nuts and coconut. 

Pour the mixture into the lined loaf pan. Mix the crunch topping ingredients together, and crumble on top of the batter, and then bake for about 55 minutes. 

Lift the bread out of the loaf pan (using parchment paper makes this step very easy), and cool on a wire rack. Slice and smear with the cream cheese frosting. I hope you like it!