Preheat oven to moderate 180oC.
Brush a 25 x 15 x 5.5 cm loaf tin with melted butter or oil. Line base
and sides with paper, grease paper.
Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
Add eggs gradually, beating
thoroughly after each addition. Add rind, beat until
Transfer the mixture to a large mixing
bowl. Add zucchini and apricots.
Using a metal spoon, fold in the
sifted flour, including husk, alternately with milk.
Stir until just combined and the mixture is almost smooth.
Pour mixture into prepared tin, smooth
surface. Bake 50 to 55 minutes or until skewer comes out clean when
inserted in centre of cake.
Leave cake tin for 10 minutes before turning
onto wire rack to cool.
To make the Creamy Apricot Topping
- Combine apricots and water in small pan. Stir over high heat until
mixture boils. Reduce heat, simmer without stirring, uncovered, for 10
minutes or until almost all liquid is absorbed and the apricots are
soft. Remove from heat, cool completely.
Using electric beaters, beat cheese
and sifted icing sugar in small mixing bowl until light and creamy. Add
the undrained apricot pulp, beating for 2 minutes or until the mixture
is almost smooth and is fluffy. Spread sides and top of cake with