Allied Old English, Inc. :: Sorrell Ridge Recipes

Zucchini Apricot Bread

Prep. Time: 15 mins.

Cook Time: 1 Hour

Preheat oven: 350 degrees

Makes 8 servings.

3/4 cup whole wheat flour
3/4 cup all-purpose flour
Pinch of salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cardamom (optional)
1 1/2 cups shredded zucchini
2 eggs
3/4 cup Sorrell Ridge Apricot (you may use Peach as well)
1 teaspoon vanilla
3 tablespoons melted margarine
1 cup coarsely chopped walnuts

1. In a large bowl combine both flours and baking powder, baking soda, spice and salt. Sift once to combine.

2. In a medium size bowl, combine the eggs, Sorrell Ridge, vanilla and melted margarine with a fork. Now add the zucchini and moisten.

3. Stir the wet ingredients into the dry ingredients and add your walnuts. Turn until all the flour is moist - but turn gently.

4. Turn the batter into a standard nonstick loaf pan 8" x 4". Bake about one hour on bottom rack until a toothpick or fork inserted in the middle comes out clean. Cool for 10 minutes in the pan. Invert onto a rack to cool.

The information above is provided by the manufacturer of Sorrell Ridge® brand spreadable fruit products, free of charge, to consumers via this website for use in personal, not-for-profit food preparation. The recipe itself remains the property of Allied Old English, Inc. and may not be reproduced, distributed or otherwise used commercially without the owner's express written consent.

Photographs that accompany recipes in this section are included for presentational purposes only. The dishes you prepare in your own kitchen may differ in appearance from the images provided on this site.

Sorrell Ridge® Cooking Without Refined Sugar, a collection of recipes by Sherry Ross, is also available in non-electronic format as a traditional, spiral-bound recipe book. Copies may be purchased from our main switchboard at (732) 636-2060 (subject to availability).