Our Favourite Zucchini Bread

Cream cheese, dried apricots and pecans will certainly make our super-moist, tender zucchini bread your favourite, too.

Original recipe makes 12 servings, 1 piece (64 g) each

Ingredients

2 cups shredded zucchini
1 1/4 cups all-purpose flour
1 teaspoon MAGIC Baking Powder
1/4 teaspoon baking soda
1/2 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
1/3 cup MIRACLE WHIP Original Spread
1/2 cup white sugar
1 egg
1/2 cup dried apricots, chopped
1/2 cup chopped pecans

  • PREP

    15 mins

  • COOK

    50 mins

  • READY IN

    1 hr 10 mins

Directions

  1. Heat oven to 350 degrees F (175 degrees C).
  2. Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Mix flour, baking powder and baking soda until blended.
  3. Beat cream cheese, Miracle Whip and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nuts.
  4. Pour into 8×4-inch loaf pan sprayed with cooking spray.
  5. Bake 50 to 55 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes. Remove from pan to wire rack; cool completely.

Nutrition

Calories: 190 kcal
Carbohydrates: 24.3 g
Cholesterol: 29 mg
Fat: 9.3 g
Fiber: 1.4 g
Protein: 3.4 g
Sodium: 163 mg

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