Apricot Zucchini Bread

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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.

 

 

 

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