Peach Amaretto Zucchini Bread Recipe

Ingredients:
3 eggs
3/4 cup oil
1/4 cup buttermilk
1 cup sugar
1/2 cup Stonewall Peach Amaretto Jam, plus 1/2 cup for glaze
1 tsp vanilla
2 cups grated raw zucchini, unpeeled
2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon


Directions:
Preheat oven to 350 degrees. Grease and lightly flour 9 x 5 loaf pan. Beat eggs, oil, sugar, 1/2 cup Stonewall Kitchen Peach Amaretto Jam, and vanilla until thick (approximately 1 minute at medium/high speed). Add buttermilk and grated zucchini to mixture and combine. Put dry ingredients together in bowl, whisk to thoroughly combine, then place dry on top of wet mixture, folding gently until just blended. Do not over mix. Pour into prepared pan and bake for 1 hour 20 minutes, or until toothpick comes out clean. Cool on rack for 15 minutes, then remove from pan. Glaze bread while still warm with remaining 1/2 cup Peach Amaretto Jam.

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