I had some high hopes for this bread but in the end was pretty disappointed. The ratio of “bread” to both the apricot and zucchini was off in my opinion. There wasn’t much bread. It turned out very dense, very packed with the apricots and zucchini. And that is even with leaving out the nuts it called for.
Maybe it was he other stuff that was in it as this wasn’t a typical zucchini bread (at least typical for me). That’s actually what made it interesting for me to try was that it wasn’t a typical recipe. But it didn’t work so well. At least for me. It even seemed like it shrunk in the pan while baking as it came out a lot smaller than I had expected it to. And, it didn’t help that even though it was in for a little longer than the recipe called for AND a toothpick came out clean when I steered (in several different spots) it wasn’t quite done baking. I think we may need a new oven.
Here is the recipe, taken from the Summer ’14 issue of Kraft Food & Family, for you to try if you are so inclined.
2 cups shredded zucchini
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces cream cheese, softened
1/3 cup mayo
1/2 cup sugar
1/2 cup dried apricots
1/2 cup chopped nuts
Heat oven to 350 degrees. Spread zucchini onto a clean kitchen towel; roll up towel, then wring over the sink to remove as much liquid as possible. Set aside. Mix flour, baking powder and baking soda together in a small bowl.
Beat cream cheese, mayo and sugar in a large bowl with a mixer until well blended. Add egg; mix well. Gradually add flour mixture; mixing well after each addition. Stir in zucchini, apricots and nuts.
Pour into a greased 8×4 loaf pan. Bake 40-45 minutes or until a toothpick inserted in the middle comes out clean. Cool 5 minutes in the pan, then remove from pan and cool completely on a wire rack.