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.
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.
