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Our Favourite Zucchini Bread
Our Favourite Zucchini Bread

Our Favourite Zucchini Bread

7 Review(s)
Cook Minutes 1 Hr 10 Min
Prep : 15 Min Cook: 55 Min
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups shredded zucchini (about 1/2 lb./225 g)
1-1/4 cups flour
1 tsp. Magic Baking Powder
1/4 tsp. baking soda
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/3 cup Miracle Whip Original Spread
1/2 cup sugar
1 egg
1/2 cup dried apricots, chopped
1/2 cup chopped pecans
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How do I make it ?
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Step 1
Heat oven to 350ºF.
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 min. or until toothpick inserted in centre comes out clean. Cool 5 min. Remove from pan to wire rack; cool completely.
Kraft Kitchen Tips!
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Substitute
Substitute golden raisins for the chopped apricots.
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Substitute
Substitute sliced almonds for the chopped pecans.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 2.5 g
13 %
Cholesterol 30 mg
Sodium 160 mg
7 %
Carbohydrate 24 g
Fibre 1 g
Sugars 13 g
Protein 4 g
Vitamin A
6 %
Vitamin C
6 %
Calcium
4 %
Iron
8 %
Servings
12 servings, 1 piece (64 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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