How to Make Our Favourite Zucchini Bread - A Step-by-Step Guide

There's something so comforting about a warm slice of homemade zucchini bread. The moist, flavorful loaf is a perfect way to use up those surplus zucchinis from the garden, and it makes for a wonderful breakfast, snack, or dessert. Our Favourite Zucchini Bread recipe is a tried and true favorite in our kitchen, and we're excited to share it with you.

This zucchini bread is perfectly spiced and just the right amount of sweetness, making it a crowd-pleaser for all ages. It's also incred...

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Ingredients

  • 2 cups shredded zucchini
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon MAGIC Baking Powder
  • ¼ teaspoon baking soda
  • ½ (250 g) package PHILADELPHIA Brick Cream Cheese, softened
  • ⅓ cup MIRACLE WHIP Original Spread
  • ½ cup white sugar
  • 1 egg
  • ½ cup dried apricots, chopped
  • ½ cup chopped pecans

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 10 mins
  • Servings: 12
  • Yield: 12 servings, 1 piece (64 g) each

  • 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.
  • Nutrition

    190 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 27mg
    • Sodium: 163mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 3g
    • Vitamin C: 4mg
    • Calcium: 13mg
    • Iron: 1mg
    • Potassium: 155mg