Our Favorite Zucchini Bread features a surprise ingredient that makes it super moist and tender—plus chopped nuts and dried fruit for extra flavor.
What You Need
Original recipe yields 12 servings
2 cups shredded zucchini (about 1/2 lb.)
1-1/4 cups flour
1 tsp. CALUMET 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 Mayonnaise
1/2 cup sugar
1/2 cup dried apricots, chopped
1/2 cup PLANTERS Lightly Salted NUT•rition Heart Healthy Mix, chopped
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Let's Make It
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.
Substitute golden raisins for the chopped apricots.
Prepare using PLANTERS Deluxe Lightly Salted Mixed Nuts.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.