Zucchini Apricot Bread
Serving Size : 24
Ingredients for prepare Zucchini Apricot Bread
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | cups | shredded zucchini |
about 1 medium
zucchini apricot bread |
| 3/4 | cup | sugar |
| 1/4 | cup | vegetable oil |
| 3 | | egg whites or |
| 1/2 | cup | cholesterol-free egg product |
| 1 1/2 | cups | all-purpose flour |
| 1 | teaspoon | ground cinnamon |
| 2 | teaspoons | vanilla |
| 3/4 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | baking powder |
| 1/4 | teaspoon | ground cloves |
| 1/2 | cup | finely chopped dried apricots |
recipe Zucchini Apricot Bread
Heat oven to 350 degrees. Spray
low carb bread recipes
loaf pan, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches, with nonstick
pumpkin bread recipe
cooking spray. Mix zucchini, sugar, oil and egg whites in large bowl. Stir
low carb bread recipes
in remaining ingredients except apricots. Stir in apricots. Pour into pan. Bake 60 to 70 minutes or until wooden pick
sourdough bread recipe
inserted in center comes out clean. Cook 10 minutes. Loosen sides of loaf
low carb bread recipes
from pan; remove from pan. Cool completely before slicing. 1 LOAF (24 SLICES).
..:: 