Photo: Daniel Agee; Food Styling: Deb Wise; Prop Styling: Audrey Davis
Active Time
15 Mins
Total Time
2 Hours 30 Mins
Serves 10 (serving size: 1 slice)

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. 

How to Make It

Step 1

Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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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Ratings & Reviews

I thought I had seen every zucchini bread iteration!

July 11, 2018
I have to admit to making this because the weird ingredients caught my curiosity!  But it works...and it's such a welcome change of pace. (And a mystery to everyone eating it!)  I had to make my own 5 spice powder so that added to the total time to make it.  But I made extra just in case the recipe was good and I wanted to make it, again. The cooking time was spot on.Just a note...don't make the mistake I did.  A quick read of the ingredients caused me to read the amount of "table" salt as one "tablespoon of salt".  I was double checking and noticed my error, so ended up adding extra everything but egg to the recipe and got a nine and an eight inch loaf.  I have never seen salt distinguished as table salt.  Just salt or kosher salt.Thankfully, both loaves came out beautifully.