Zucchini and Apricot Jam Tea Cake
This morning I retrieved the last slice of zucchini cake from the freezer to heat up and eat alongside my tea. There is definitely added excitement to the morning routine when something delicious is waiting for you!
Ingredients
1 ⅓ cup (170 g) gluten-free flour blend (I used Trader Joe’s brand)
½ cup (50 g) oat flour
½ cup (50 g) almond flour
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp sea salt
2 large eggs
½ cup + 2 Tbsp vegetable oil
¾ cup sugar
½ cup apricot jam
2 ½ cup (175 g) grated zucchini pressed with paper towels to remove excess liquid
1 cup coarsely chopped and lightly toasted walnuts (*Tip: I toast mine on the stove over in a pan over medium heat and toss a few times until golden and fragrant.)
2 Tbsp sugar for topping (Turbinado sugar is ideal)
A Garden Bouquet
This little bouquet features pansies, potato vine flowers, and a new variety of lavender with white petals.
Directions
Preheat the oven to 350 F. Place a rectangle of parchment paper across the center and up the two long sides of a 9×5 inch loaf pan. Oil the two remaining sides.
Whisk the flours and the dry ingredients.
In another mixing bowl, beat the eggs, oil, sugar, and jam until just combined. Add the zucchini and beat again until combined. Scrape down the sides of the bowl with a rubber spatula and add the flour mixture. Combine. Add the walnuts and mix until incorporated.
Transfer the batter into the prepared loaf pan and smooth the surface. Sprinkle evenly with sugar. Bake for 60 – 70 minutes, or a wooden toothpick pressed in the center comes out clean. Let cool in the pan on a wire rack for about 20 minutes and then loosen the sides of the loaf with a butter knife. Lift up the parchment paper with the loaf and continue cooling on a rack. Serve warm or at room temperature. It will keep in the refrigerator for a few days. It also freezes well in individual slices wrapped in plastic wrap and stored in a freezer bag.
1 large loaf with 6 to 8 servings
