These are heavenly for a weekend breakfast with friends
Zucchini and Apricot Muffins or Tea Bread
Heat oven to 350; Spray a muffin pan or 8×4 loaf pan with non- stick baking spray
1 cup (5 oz ) All Purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ tsp cinnamon
¼ cup plus 2 TBS dried apricots, diced (2 oz)
¼ cup plus 2 TBS walnuts, toasted and chopped (1.5 oz)
1 large egg
6 TBS (3 fluid oz) canola oil
¼ cup plus 2 TBS sugar (2.6 oz) ¼ cup apricot preserves (2.5 oz)
1 ½ cup grated zucchini (6.25 oz)
2 TBS sugar for sprinkling on top
Whisk together flour, baking soda, baking powder, salt and cinnamon. Set Aside
In a small bowl, combine dried apricots and walnuts. Lightly dust with flour. Set Aside.
In a large bowl, whisk eggs, canola oil, apricot preserves and sugar until completely combined.
Gently fold in zucchini.
Fold in flour mixture and stir until completely combined
Add apricots and walnuts.
Pour batter into prepared loaf pan; smooth top and give a healthy dusting of sugar.
Bake until firm to the touch and tester comes out clean- about 15- 18 minutes for muffins, 30-35 minutes for tea bread
Yield: 9-10 muffins, or an 8×4 inch loaf