Ingredients

The following ingredients have 12 Servings
  • 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 mixed nuts, chopped

Instruction

  • 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.