Healthy Zucchini-Apricot Bread

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!

• Ready In: 1 hr 20 mins
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups  shredded zucchini (about 1 1/2 medium)
• 3⁄4 cup sugar
• 1⁄4 cup  vegetable oil
• 3  egg whites or 1⁄2 cup egg substitute
• 1 1⁄2 cups Gold Medal 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 apricot

Directions

1. 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. 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.