Our Favorite Zucchini Bread Recipes

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OUR FAVORITE ZUCCHINI BREAD



Our Favorite Zucchini Bread image

Our Favorite Zucchini Bread features a surprise ingredient that makes it super moist and tender-plus chopped nuts and dried fruit for extra flavor.

Provided by My Food and Family

Categories     Bread

Time 1h

Yield 12 servings

Number Of Ingredients 10

2 cups shredded zucchini (about 1/2 lb.)
1-1/4 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/3 cup KRAFT Real Mayo
1/2 cup sugar
1 egg
1/2 cup dried apricots, chopped
1/2 cup PLANTERS Lightly Salted NUT•rition Heart Healthy Mix, chopped

Steps:

  • Heat oven to 350ºF.
  • Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Combine flour, baking powder and baking soda.
  • Beat cream cheese, mayo 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 nut mix.
  • Pour into 8x4-inch loaf pan sprayed with cooking spray.
  • Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove from pan to wire rack; cool completely.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

OUR FAVOURITE ZUCCHINI BREAD



Our Favourite Zucchini Bread image

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

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 1h10m

Yield 12

Number Of Ingredients 10

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

Steps:

  • 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 Facts : Calories 189.8 calories, Carbohydrate 24.3 g, Cholesterol 27 mg, Fat 9.3 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 163.3 mg, Sugar 13.1 g

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