Apricot Zucchini Bread

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Ingredients:

  • 1 1/2 cup shredded zucchini
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 3 egg whites
  • 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 cardamom
  • 1/4 cup apricot, pits removed and chopped fine

 

Directions:

  • Heat oven to 350 degrees. Spray loaf pan, 9 x 5 x 3inches, with nonstick cooking spray.
  • In a large bowl, mix zucchini, sugar, oil and egg. Stir in remaining ingredients except apricots, then fold  in apricots. Pour into pan.
  • Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. 

Enjoy!

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  1. Pingback: Honeyed Ginger Cardamom Apricots « Brooklyn Locavore

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