Almond Swirl Zucchini Bread

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.