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Monday, July 22, 2013

Apricot Zucchini Bread & Muffins

Made With Fresh Apricots, Zucchini Squash & Coconut this is going to be my favorite quick bread! 

I adore apricots and coconut. The combination is something wonderful! I had frozen apricots & tons of squash this morning so I experimented with my zucchini quick bread recipe and found something heavenly! Moist, beautiful apricotiness. Shhhh! Don't tell the silly people that it has squash. They will never know as fast as it disappears down the hatch!           




½ cup Coconut oil
1 cup Raw Sugar
2 Eggs
1 cup Apricots fresh or frozen, cut up and smashed, (NOT DRIED)
2 cups Zucchini, shredded
1 cup Coconut (moist, Baker's brand)
2 tsp Vanilla
½ tsp Salt
½ tsp Baking Powder
1½ tsp Baking Soda
3 cups Flour (can use part whole wheat)
2 tsp Cinnamon
¼ tsp Nutmeg

Pre-heat oven to 325°F. In a mixing bowl stir together oil and sugar. Beat in the eggs, apricots, zucchini, coconut and vanilla, mixing well. 



Fold in dry ingredients just until blended.
Pour into greased loaf pans, or muffin tins. 
Bake for about 30 minutes for the loaves. Don't overcook!
You can toothpick test off center. A toothpick coming out relatively clean is a loaf done enough. Springs back when you gently touch center? That's good also. This is so scrumptious I could make myself sick eating it.

Apricot Zucchini Bread



1 stick butter
1 cup raw honey
2 eggs
¾ cup fresh apricots, cut up and smashed
2 cups shredded zucchini
2 tsp vanilla
½ tsp sea salt
½ tsp aluminum-free baking powder
1½ tsp baking soda
3 cups fresh-ground sprouted whole wheat flour
2 tsp cinnamon
¼ tsp nutmeg
A pinch of cardamom


Pre-heat oven to 350°F. In a mixing bowl cream the butter and honey until creamy. Beat eggs in one at a time then continue beating for 1 minute. Add the apricots, zucchini and vanilla. Mix well. Fold in dry ingredients just until blended. Do not over mix.
Pour into 2 greased bread pans. Bake for 40-45 minutes.

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