First, make the almond filling:
16 oz almond paste (2 cans)
1/2 cup butter, softened
1 cup white sugar
1 tsp vanilla or almond extract
2 eggs
1/2 cup flour
Beat all ingredients together until smooth and well mixed.
For zucchini bread batter:
3 cups white all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup shortening, melted
1 1/2 cups white sugar
3/4 brown sugar
1 tbsp vanilla extract
2 cups grated zucchini, drained
Preheat oven to 325ºF. Grease and flour two loaf pans (8 x 4).
Mix flour salt, baking powder, baking soda and cinnamon in a large bowl. Beat eggs, oil, shortening, both sugars, and vanilla extract. Add zucchini. Stir zucchini mixture into dry ingredients.
Cover the bottom of each pan with about 1 inch of zucchini batter. Spread a layer of almond filling down the middle, leaving an inch of batter on either side. Cover with another layer of batter, about 1/2 inch thick. Follow diagram of cross section to make the almond swirl.
Bake for 45-60 minutes, covering top with foil if it begins to brown too much.
