Zucchini Apricot Bread

Name: Zucchini Apricot Bread
Yield: 24.0
Ingredients: 1.5 cup Shredded Zucchini; 0.75 cup Sugar; 0.25 cup Vegetable Oil; 3.0 Egg Whites Or Cholesterol Free Egg Product; 1.5 cup All Purpose Flour; 1.0 teaspoon Ground Cinnamon; 2.0 teaspoon Vanilla; 0.75 teaspoon Baking Soda; 0.5 teaspoon Salt; 0.25 teaspoon Baking Powder; 0.25 teaspoon Ground; 0.5 cup Finely Chopped Dried Apricots

Zucchini Apricot Bread — a community recipe on Potlikkr.

🍽 Serves 24.0

🥞

Ingredients

1.5 cup Shredded Zucchini
0.75 cup Sugar
0.25 cup Vegetable Oil
3.0 Egg Whites Or Cholesterol Free Egg Product

+ 8 more ingredients — sign up free to see them all.

Method (preview)

1
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
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.

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