Apricots 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
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.