Sweet Bread Zucchini-Apricot Bread

posted by Kewpys Mom 04-02-101 12:21 PM

* Exported from MasterCook *
Zucchini-Apricot Bread
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Sides
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 -- if desired

Heat oven to 350º. Spray loaf pan, 8 1/2 × 4 1/2 × 2 1/2 or 9 × 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.

1 loaf (24 slices)

Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected.

Copyright: "© General Mills, Inc. 1998."

Yield: "1 Loaf"

Per serving: 84 Calories (kcal); 2g Total Fat; (25% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 96mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean

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