Zucchini-Apricot Bread from the Recipes EU Collection

 


Zucchini-Apricot Bread Recipe

...brought to you by Recipes EU





Zucchini-Apricot Bread
1 1/2 cup shredded zucchini - (about 1 medium)
3/4 cup sugar
1/4 cup vegetable oil
3 egg whites or
1/2 cup cholesterol-free egg product
1 1/2 cup all-purpose flour
1 tsp ground cinnamon
2 tsp 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. 1 LOAF
(24 SLICES).




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Preparation Time: 0:00
 


This Zucchini-Apricot Bread Recipe brought to you from the Recipes.eu.com recipe collection

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Zucchini-Apricot Bread - a delicious recipe from Recipes.eu.com