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

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings, 1 piece (64 g) each
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F (175 degrees C).

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  • 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.

Substitute:

Substitute golden raisins for the chopped apricots.

Substitute:

Substitute sliced almonds for the chopped pecans.

Nutrition Facts

190 calories; protein 3.4g 7% DV; carbohydrates 24.3g 8% DV; fat 9.3g 14% DV; cholesterol 27mg 9% DV; sodium 163.3mg 7% DV. Full Nutrition