Our Favourite Zucchini Bread

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

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 190 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• ½ cup chopped pecans
• ¼ teaspoon baking soda
• 1 ¼ cups all-purpose flour
• ½ cup dried apricots, chopped
• 2 cups shredded zucchini
• ⅓ cup MIRACLE WHIP Original Spread
• ½ (250 g) package PHILADELPHIA Brick Cream Cheese, softened
• 1 teaspoon MAGIC Baking Powder

Recipe Instructions

Step 1

Heat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 4

Pour into 8x4-inch loaf pan sprayed with cooking spray.

Step 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.