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Our Favourite Zucchini Bread

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"Cream cheese, dried apricots and pecans will certainly make our super-moist, tender zucchini bread your favourite, too."
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1 h 10 m servings 190 cals
Original recipe yields 12 servings (12 servings, 1 piece (64 g) each)

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  • Prep

  • Cook

  • Ready In

  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 8x4-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.


  • Substitute:
  • Substitute golden raisins for the chopped apricots.
  • Substitute:
  • Substitute sliced almonds for the chopped pecans.

Nutrition Facts

Per Serving: 190 calories; 9.3 g fat; 24.3 g carbohydrates; 3.4 g protein; 27 mg cholesterol; 163 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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