Zucchini Carrot Bread with Apricot Glaze | Murielle Banackissa

Ingredients

• Cooking spray, melted butter, or neutral oil (, for greasing the loaf pan)
• 2 cups whole wheat flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp ground nutmeg
• ¼ tsp sea salt
• ½ cup unsweetened soy milk
• ½ cup maple syrup
• ⅓ cup olive oil
• 1 6-ounce zucchini (, grated)
• 1 4-ounce carrot (, peeled and grated)
• ⅓ cup roasted pistachios (, chopped)
• ⅓ cup dried apricots (, chopped)
• 1 tbsp apricot jam