Apricot Zucchini Bread a very special recipe repost

[Guest guest]

I make this often and think of our dear friend Jean B.

She passed over a year ago, and I wanted to share her

recipe from the files. Thinking of Jean B today.

Donna

 

Apricot Zucchini Bread

 

1 1/2 cup shredded zucchini

3/4 cup sugar

1/4 cup vegetable oil

3 egg whites or 1/2 cup egg product

1 1/2 cup all-purpose flour

1 tsp. ground cinnamon

2 tsps. vanilla

3/4 tsp. baking soda

1/2 tsp. salt

1/4 tsp. baking powder

1/4 tsp. ground cloves

1/2 cup finely chopped dried apricots

 

Heat oven to 350 degrees.

Spray loaf pan, 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2

inches, with nonstick cooking

spray. Mix zucchini, sugar, oil and egg whites in

large bowl. Stir in remaining

ingredients except apricots.

Stir in apricots. Pour into pan. Bake 60 to 70 minutes

or until wooden pick

inserted in center comes out clean. Cook 10 minutes.

Loosen sides of loaf from

pan; remove from pan.

Cool completely before slicing. Makes 1 loaf.

 

 

 

We gotta stop smokin', stop, stop. I mean cigarette smoking.

Jimi Hendrix, Midnight Lightning

 

 

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