- 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
- Heat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Pour into 8x4-inch loaf pan sprayed with cooking spray.
- 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.
05/03/2018
recipepes.com
Our Favourite Zucchini Bread, recipe
PT15M
PT1H
5
455 calories
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