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 loaf
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pan, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches, with nonstick cooking
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spray. Mix zucchini, sugar, oil and egg whites in large bowl. Stir in remaining ingredients except
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apricots. Stir in apricots. Pour into pan. Bake 60 to 70 minutes
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or until wooden pick inserted in center comes out clean. Cook 10 minutes. Loosen sides of loaf
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from pan; remove from pan. Cool completely before slicing. 1 LOAF (24 SLICES).
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