Healthy Zucchini-Apricot Bread

Name: Healthy Zucchini-Apricot Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 354.88 ml shredded zucchini (about 1 1/2 medium); 177.44 ml sugar; 59.14 ml vegetable oil; 3 egg whites or 118.29 ml egg substitute; 354.88 ml Gold Medal all-purpose flour; 4.92 ml ground cinnamon; 9.85 ml vanilla; 3.69 ml baking soda; 2.46 ml salt; 1.23 ml baking powder; 1.23 ml ground cloves; 118.29 ml finely chopped dried apricot

Submitted by AppeTips

"Zucchini recipes abound in late summer, and this healthy quick bread recipe from Tablespoon.com and Gold Medal Flour is a family favorite at our house. Make the most of your garden's bounty, add apricots for extra fiber and flavor, and you've got an easy recipe for a great, healthy snack!"

Download

Ready In:: 1hr 20mins
Ingredients:: 12
Yields:: 1 loaf

ingredients

354.88 ml shredded zucchini (about 1 1/2 medium)
177.44 ml sugar
59.14 ml vegetable oil
3 egg whites or 118.29 ml egg substitute
354.88 ml Gold Medal all-purpose flour
4.92 ml ground cinnamon
9.85 ml vanilla
3.69 ml baking soda
2.46 ml salt
1.23 ml baking powder
1.23 ml ground cloves
118.29 ml finely chopped dried apricot

directions

1. Heat oven to 350º. Spray loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 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.
2. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.