ZUCCHINI-APRICOT BREAD
1 1/2 cups zucchini, shredded (1 medium)
3/4 cup sugar
1/4 cup vegetable oil
3 egg whites (or 1/2 cup fat-free 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
Fat-free cream cheese (optional, for serving)
Heat oven to 350 degrees F. Spray loaf pan, (8 1/2 4 1/2 2 1/2 or 9 x 5 3-inches), with nonstick cooking spray.
Mix zucchini, sugar, oil and egg whites in large bowl. Stir in remaining ingredients except apricots and cream cheese. Stir in apricots. Pour into pan.
Bake 1 hour to 1 hour 10 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.
Serve with cream cheese, if desired.
Makes 1 loaf (24 slices)
Source: Betty Crocker
1 1/2 cups zucchini, shredded (1 medium)
3/4 cup sugar
1/4 cup vegetable oil
3 egg whites (or 1/2 cup fat-free 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
Fat-free cream cheese (optional, for serving)
Heat oven to 350 degrees F. Spray loaf pan, (8 1/2 4 1/2 2 1/2 or 9 x 5 3-inches), with nonstick cooking spray.
Mix zucchini, sugar, oil and egg whites in large bowl. Stir in remaining ingredients except apricots and cream cheese. Stir in apricots. Pour into pan.
Bake 1 hour to 1 hour 10 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.
Serve with cream cheese, if desired.
Makes 1 loaf (24 slices)
Source: Betty Crocker
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