Our Favorite Zucchini Bread

• 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

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.

zucchini, flour, baking powder, baking soda, philadelphia cream cheese, mayonnaise, sugar, egg, dried apricots, mix

Taken from www.kraftrecipes.com/recipes/our-favorite-zucchini-bread-163851.aspx (may not work)