Ingredients:
- 3 large eggs
- 1¼ cups granulated sugar
- ¾ cup vegetable oil
- ¼ cup toasted sesame oil
- 1 teaspoon vanilla extract
- 2 cups zucchini (unpeeled and grated)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons Chinese five spice
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 1 cup salted cashews (coarsely chopped and roasted, divided)
- ½ cup powdered sugar
- 3 tablespoons heavy cream
- 2 tablespoons cashew butter
Directions
Preheat oven to 350° F. Coat a 9x5 inch loaf pan with baking spray.
Place eggs in a large bowl; lightly whisk. Add granulated sugar, vegetable oil, toasted sesame oil, and vanilla; whisk until smooth. Stir in grated zucchini.
Whisk together flour, baking soda, Chinese five spice, baking powder, and salt in a medium bowl.
Add flour mixture to egg mixture, stirring just until combined. Set aside 3 tablespoons of the cashews; stir remaining cashews into batter. Scrape batter into prepared pan; smooth top with spatula.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.
Whisk together powdered sugar, cream, and cashew butter in a medium bowl until smooth. Stir in reserved cashews. Spread icing over top of cooled bread.