Our Favorite Zucchini Bread Recipe

Name: Our Favorite Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 egg; 1/2 cup dried apricots, chopped; 1/2 cup PLANTERS Lightly Salted NUTrition Heart Healthy Mix, chopped

Servings: persons

1
Heat oven to 350 degrees F.
2
Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible.
3
Set aside.
4
Mix flour, baking powder and baking soda until blended.
5
Beat cream cheese, mayo and sugar in large bowl with mixer until blended.
6
Add egg; mix well.
7
Gradually add flour mixture, mixing well after each addition.
8
Stir in zucchini, apricots and nuts.
9
Pour into 8x4-inch loaf pan sprayed with cooking spray.
10
Bake 40 to 45 min.
11
or until toothpick inserted in center comes out clean.
12
Cool 5 min.
13
Remove from pan to wire rack; cool completely.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups shredded zucchini (about 1/2 lb.), 1-1/4 cups flour, 1 tsp. CALUMET Baking Powder, 1/4 tsp. baking soda, and more.

Yes, Our Favorite Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Our Favorite Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions