Yea I’ve never heard of zucchini and apricot bread either but you know what this is was really tasty! I’ll be totally honest with you it’s meant to be zucchini and walnut bread with prunes but I had neither prunes nor walnuts in the house. I did however have the majority of a packet of dried apricots leftover from a delicious cheeseboard that were going spare.
So I figured what harm, just do a substitution and see what happens – I based it on a recipe I found this awesome library book….which also has bagel, beer bread and ciabatta recipes I want to try…..but I modified it a bit to fit my cupboards.
½ cup butter
1 ½ cups of plain flour
2 teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of nutmeg
1 teaspoon of cinnamon
4 oz of dried apricots
Preheat the oven to 375 F, and grease and lightly flour a standard loaf tin. Top and tail the zucchini and then grate it. Meanwhile, cream together the butter and sugar and then beat in the eggs. In a separate bowl combine the flour, baking powder, soda, nutmeg, cinnamon, grated apricots and chopped apricots. Stir the butter mixture into the flour mixture until just combined and then spoon dough into loaf tin. Bake for 1 hour or until a skewer comes out clean.
Obviously with the sugar and fruit this is a sweet bread – it’s got more of a bread texture and density than cake but it’s for sure a treat/snack rather than a new breakfast option. We ate this over 3-4 days and it stored perfectly fine just wrapped in cling film (saran wrap) on the counter top.
This is going on the “make again” list and it’s clearly a recipe that’s very open to modification. Next up beer bread but right now I only have Coronas in the fridge and I think it’d be better with an amber ale or something along those lines.