Zucchini and Apricot Loaf Recipe

100 g

1/2 cup

2

1 teaspoon

1 1/2 cups

2 tablespoons

3/4 cup

1/2 cup

2 tablespoons

Creamy Apricot Topping

1/3 cup

1/2 cup

100 g

2 tablespoons

Unsalted butter

Caster sugar

Eggs, lightly beaten

Finely grated lemon rind

Coarsely grated zucchini

Finely chopped dried apricots

Wholemeal self raising flour

Self raising flour

Milk

Finely chopped dried apricots

Water

Cream cheese, softened

Icing sugar

• Preheat oven to moderate 180^oC. 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 combined.
• 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 mixture.