All vegetable gardeners are familiar with the zucchini conundrum. Come late summer, giant zucchini spring forth from their vines and demand your attention. After grilling them, shredding them into omelets, and slicing them up into veggie lasagna, I’m always left with more, wondering how I’ll possibly use them up before they turn. Why not try baking shredded zucchini into a sweet, nutty treat topped with a golden apricot glaze?
Zucchini Bread with Honey-Apricot Glaze
Makes 2 loaves or 24 muffins
For the Bread
- 3 eggs
- 1 cup extra virgin olive oil
- 1 cup honey
- 2 cups grated zucchini
- 2 teaspoons pure vanilla extract
- 3 cups unbleached all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
- Preheat the oven to 350 F. Generously grease and flour two 8×4-inch loaf pans or two muffin tins.
- To make the bread, whisk the eggs in a large bowl, then stir in the olive oil, honey, zucchini, and vanilla. In a medium bowl, stir together the flour, cinnamon, baking soda, baking powder, salt, walnuts, and raisins. Add the flour mixture to the egg mixture and stir until just combined. Carefully divide the batter between the prepared loaf pans or among the muffin cups. Bake loaves for 30 to 40 minutes or bake muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean.
- Let cool in the pans on a wire rack for 10 minutes and then remove from the pans to cool completely.
- While the bread is baking, make the glaze: Process the apricots and honey in a food processor until smooth. Pour the apricot-honey mixture into a small saucepan, bring it to a boil, reduce the heat, and simmer until slightly thickened, about 3 minutes. Set aside to cool slightly.
For the glaze
- 2 very ripe apricots, pitted
2 tablespoons honey
- When the loaves or muffins are cool, spoon the glaze over the top. Let the glaze set before cutting.
The bread will keep sealed in an airtight container or wrapped tightly in parchment paper or beeswax wrap on the countertop for up to 3 days. It tastes best reheated in a low oven or sliced and toasted.
From Little Bites by Christine Chitnis and Sarah Waldman © 2015 by Christine Chitnis and Sarah Waldman. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. roostbooks.com