ZUCCHINI-APRICOT BREAD

Zucchini-Apricot Bread image

Number Of Ingredients 13

1 medium zucchini, shredded (1 1/2 cups)
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 extract
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
Fat-free cream cheese, if desired

Steps:

Heat oven to 350°. 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 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 slice: Calories 80 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 95mg Carbohydrate 14g (Dietary Fiber 0g) Protein 1g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves