Zucchini-Apricot Bread

• 1.5 cups shredded zucchini

• 0 -- (about 1 medium)

• 0.75 cup sugar

• 0.25 cup vegetable oil

• 3 egg whites or

• 0.5 cup cholesterol-free egg product

• 1.5 cups all-purpose flour

• 1 teaspoon Ground cinnamon

• 2 teaspoons vanilla

• 0.75 teaspoon baking soda

• 0.5 teaspoon salt

• 0.25 teaspoon baking powder

• 0.25 teaspoon ground cloves

• 0.5 cup finely chopped dried apricots

Heat oven to 350 degrees. Spray loaf pan, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 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. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cook 10 minutes. Loosen sides of loaf from pan";@ remove from pan. Cool completely before slicing. 1 LOAF (24 SLICES).