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Our Favourite Zucchini Bread
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Irresistibly moist zucchini bread with cream cheese, dried apricots, and pecans. A guaranteed favorite!
Ingredients:
  • 2 cups shredded zucchini
  • 1.25 cups all-purpose flour
  • 1 teaspoon MAGIC Baking Powder
  • 0.25 teaspoon baking soda
  • 0.5 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
  • 0.33333334326744 cup MIRACLE WHIP Original Spread
  • 0.5 cup white sugar
  • 0.5 cup dried apricots, chopped
  • 0.5 cup chopped pecans
Instructions:
  • Preheat oven to 350°F (175°C).
  • Place zucchini on a clean kitchen towel, roll it up, and squeeze over sink to remove excess liquid. Set aside. Combine flour, baking powder, and baking soda until mixed.
  • In a large bowl, use a mixer to blend together cream cheese, Miracle Whip, and sugar until smooth. Add the egg and mix until well combined. Slowly incorporate the flour mixture, making sure to mix well after each addition. Finally, gently fold in the zucchini, apricots, and nuts.
  • Pour the mixture into a greased 8x4-inch loaf pan.
  • Bake for 50-55 minutes until a toothpick inserted in the center comes out clean. Let cool for 5 minutes then transfer to a wire rack to cool completely.

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