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Breads, Desserts, Recipes


101_0155Apricots are in season. A friend of mine has a HUGE apricot tree and shared the wealth with me. Thanks Julie!


When I first got them I was trying to think of all the wonderful things I could do with them. Hmmmmmm………


This is what I opted for.


You can pre-treat the apricots with lemon juice or orange juice so they don’t get as brown. I just don’t have the patience for that, besides it really doesn’t bother me if they are a little brown.


Everyone in my family really loved this bread. It was gone in a day and a half.          Pigs! 🙂 Hee, hee hee.

As for the rest of the apricots, my husband has been eating the them. A “little” at a time. I keep finding plates with 8-10 apricot pits on them. Hmmmmm……………….

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.

Copyright © 2009

By Tiffany Perez

Tiffany’s Table L.L.C.

All Rights Reserved.



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