Apricot Zucchini Bread Jean B's recipe . I just made this and it's wonder

[Guest guest]

Yummy! Yesterday was Zucchini Bread Day, too! *lol*

i have some zucchs in my rotter [aka crisper], so i am

going to try this one out today, even though i am a day late.

 

i don't have any apricots in the house but i do have some

chopped dates that i picked up at the store today!

Thanks for sharing this here.

 

~ pt ~

 

" Together we can end the Holocaust against the environment. "

~ Haida Gwaii, Traditional Circle of Elders

~~~*~~~*~~~>

, Donnalilacflower <

thelilacflower wrote:

>

>

> I used the small pan 8 1/2 pan. I doubled the recipe

>

> so I could have 2 loaves, I did omit the cloves and used cardamom.

>

> Apricot Zucchini Bread

1 1/2 cup shredded zucchini

3/4 cup sugar (I used raw since I have a truck load)

1/4 cup vegetable oil

3 egg whites or 1/2 cup egg product

1 1/2 cup all-purpose flour

1 tsp. ground cinnamon

2 tsps. vanilla

3/4 tsp. baking soda

1/2 tsp. salt

1/4 tsp. baking powder

1/4 tsp. ground cloves (I used cardamom instead)

1/2 cup finely chopped dried apricots

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

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. Bake 60 to 70 minutes or until wooden pick inserted in center comes

out clean. Cook 10 minutes. Loosen sides of loaf from pan; remove from pan.

Cool completely before slicing. Makes 1 loaf. (I didn't cool and burned my lip)