Zucchini-Apricot Bread: The Best Zucchini-Apricot Bread Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

DVO COOKBOOKS

Cook'n with Betty Crocker

Cook'n with Pillsbury

Cook'n with a Taste of Home

Cook'n in Italy

Cook'n in Mexico

See over 50 more titles...


	Zucchini-Apricot Bread

Print this Recipe

   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 apricots
   Fat-free cream cheese, if desired

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.

This recipe comes from the Cook'n collection. Try Cook'n for FREE!

Easy Multigrain Bread
Tomato Pesto Batter Bread
Fluffy Corn Bread
Low-Fat Spreads
Pumpkin-Fruit Bread
Apple-Rhubarb Bread
Blueberry Corn Muffins
Banana-Gingerbread Muffins
Carrot-Zucchini Muffins
Easy Herb Rolls
Parmesan-Pepper Rolls
Bulgur Biscuits
Herb Popovers
Roasted Baby Carrots
Ginger-Glazed Carrots
Cajun Side Dish
Tossed Greens with Sesame and Oranges
Lemon and Mustard Dressing
Creamy Coleslaw
Mixed Vegetable Salad
Greek Couscous Salad
Honey Raisin Wheat Bread
Baked Brown Bread
Irish Yogurt Bread
Zucchini-Apricot Bread
Cheese and Currant Wedges
Poppy Seed Drop Scones
Buttermilk Toasted-Oat Scones
No-Knead Bran Rolls
Easy Cheesy Crescents
Basil Pepper Biscuits
Hearty Multigrain Biscuits
Onion Bagels
Irish Soda Bread
Stir-fried Asparagus with Sichuan Sauce
Beets in Sweet Orange Sauce
Broccoli and Pasta in Dijon Sauce
Sweet-and-Sour Broccoli and Baby Corn
Cream of Corn and Broccoli Casserole
Roasted Cauliflower and Mushrooms
Baked Eggplant with Two Cheeses
Honey Green Beans with Cranberries
Three-Pepper Stir-fry
Ratatouille
Steamed Vegetables with Yogurt Sauce
Yogurt Sauce
Best Salad Bar Choices
Sweet-and-Sour Veggies and Beans
Orange-Sesame Dressing
Jicama-Spinach Salad with Lime-Yogurt Dressing
Lime-Yogurt Dressing
Lemon Greek Salad
Dressing Tips
Garden Potato Salad
Two-Potato Salad with Dill Dressing
Macaroni with Marinated Tomatoes
Picnic Pasta Salad
Bread Salad
Vegetable-Kasha Salad
Crunchy Lemon Rice
Creamy Rice-Fruit Salad
Millet Pilaf
Layered Mixed
Sweet-and-Spicy Carrot Salad
Honey-Lime Fruit Salad

Organize your recipes with the Cook'n
Recipe Software

Use this recipe program to Organize your own recipes
Search recipes in seconds with the Cook'n cookbook software
Easily Adjust recipe serving sizes
Plan Daily and Weekly Menu Planning with ease.
Make grocery shopping lists with one click
Analyze recipe nutritional values with this nutrition software
Print recipes on 3x5 and 4x6 cards
Download recipes & shopping lists to your Palm®
Email recipes to friends & family
Import MasterCook® recipes

See how it works!

Affiliate Program | Privacy Policy | Other Resources | Contact Us