Healthy Zucchini-Apricot Bread

• 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

1. 1. Heat oven to 350u0b0. 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. 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.

zucchini, sugar, vegetable oil, egg whites, gold medal allpurpose, ground cinnamon, vanilla, baking soda, salt, baking powder, ground cloves, apricot

Taken from www.food.com/recipe/healthy-zucchini-apricot-bread-385332 (may not work)