Got a boatload of zucchini? A loaf of so-simple quick bread is a delightful, kid-friendly way to put it to use. Incredibly rich in toasty flavor, this nutty twist on classic zucchini bread was a fast favorite in the test kitchen. If you don’t have cashew butter on hand, feel free to use peanut butter or almond butter for the creamy glaze instead—either would be equally delicious.
3 large eggs
1 1/4 cups granulated sugar
3/4 cup vegetable oil
1/4 cup toasted sesame oil
1 teaspoon vanilla extract
2 cups grated unpeeled zucchini
2 cups (about 8 1/2 oz.) all-purpose flour
2 teaspoons baking soda
2 teaspoons Chinese five spice
1 teaspoon baking powder
1 teaspoon table salt
1 cup coarsely chopped roasted and salted cashews, divided
1/2 cup (about 2 oz.) powdered sugar
3 tablespoons heavy cream
2 tablespoons cashew butter
How to Make It
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.
Place eggs in a large bowl; lightly whisk. Add granulated sugar, vegetable oil, toasted sesame oil, and vanilla; whisk until smooth. Stir in grated zucchini.
Whisk together flour, baking soda, Chinese five spice, baking powder, and salt in a medium bowl. Add flour mixture to egg mixture, stirring just until combined. Set aside 3 tablespoons of the cashews; stir remaining cashews into batter. Scrape batter into prepared pan; smooth top with spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.
Whisk together powdered sugar, cream, and cashew butter in a medium bowl until smooth. Stir in reserved cashews. Spread icing over top of cooled bread.
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