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Categories:
zucchini sugar vegetable oil egg whites Gold Medal all-purpose ground cinnamon vanilla baking soda salt baking powder ground cloves apricot
Viewed: 52 - Published at: 4 years agoIngredients
- 1 1/2 cups shredded zucchini (about 1 1/2 medium)
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 3 egg whites or 1/2 cup egg substitute
- 1 1/2 cups Gold Medal 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 apricot
Method
- 1. 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. Stir in apricots. Pour into pan.
- 2. Bake 60 to 70 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. Store tightly wrapped in refrigerator up to 1 week.
