Zucchini Bread With Apricots
A moist zucchini bread infused with apricots and nuts, offering a delightful combination of sweetness and spice, perfect for breakfast or teatime enjoyment.
Ingredients
Instructions
- Cream the oil, beaten eggs, and sugar together.
- Add grated zucchini and mix well.
- Add dry ingredients (flour, baking soda, baking powder, salt, cinnamon) and mix until combined.
- Stir in chopped nuts, chopped apricots, and vanilla extract.
- Pour batter into two greased 9 x 13-inch pans.
- Bake at 325°F (163°C) for 60 to 75 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To keep your Zucchini Bread moist, use freshly grated zucchini and avoid squeezing out too much moisture. If you don't have dried apricots, feel free to substitute with raisins or cranberries. For a nut-free option, simply omit the chopped nuts or use seeds instead. Adding a touch of nutmeg can elevate the flavor, similar to what you might find in Shenondoah Valley Apple Cake.
Serving Suggestions
Zucchini Bread with Apricots is delightful on its own but can be complemented with a spread of cream cheese or butter. It pairs beautifully with a cup of tea or coffee. For a breakfast treat, serve it alongside fresh fruit or yogurt. You could even use it as a base for a fruity dessert, adding a scoop of vanilla ice cream on top for a delicious twist.
Storage & Reheating
Store leftover Zucchini Bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread With Apricots contains roughly 565 calories, with 5g protein, 61g carbohydrates, and 24g fat. It is a good source of calcium (18% of the Daily Value). Note that it is relatively high in sodium, at 1030mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess liquid before grating and adding it to the batter. This will help maintain the right moisture balance in your Zucchini Bread.
What can I substitute for oil in this recipe?
If you're looking for a healthier alternative to oil, you can substitute it with unsweetened applesauce or Greek yogurt. These options will add moisture while reducing fat content, making it a great choice for those following vegetarian recipes.
Is it possible to make this recipe gluten-free?
Absolutely! To make it gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for better structure. The flavor and texture will still be delicious, allowing everyone to enjoy this delightful Zucchini Bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).