Imagine sinking your teeth into a slice of the most decadent, moist, and irresistible zucchini bread you've ever tasted - with a luxurious cream cheese swirl that transforms an ordinary quick bread into a show-stopping dessert! This Cream Cheese Swirled Zucchini Bread isn't just another recipe; it's a culinary masterpiece that turns humble zucchini into a crowd-pleasing treat that will have everyone begging for seconds. Whether you're looking to use up summer's zucchini bounty or craving a delightful breakfast or afternoon snack, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Baked Goods
Serves: 1 loaf
Ingredients
- 1 1/2 cups grated zucchini
- 1/2 cup cream cheese, softened
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, combine the grated zucchini with a pinch of salt and set it aside for about 10 minutes. This will help draw out excess moisture from the zucchini.
- In a large mixing bowl, beat together the softened cream cheese and sugar until the mixture is smooth and creamy. You can use an electric mixer for this step to ensure a well-blended mixture.
- Add the vegetable oil, eggs, and vanilla extract to the cream cheese mixture. Continue to beat until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- After the zucchini has rested, squeeze out any excess moisture using a clean kitchen towel or cheesecloth. Fold the grated zucchini into the batter until evenly distributed.
- Pour about half of the batter into the prepared loaf pan. Then, dollop half of the remaining cream cheese mixture on top of the batter. Use a knife or toothpick to swirl the cream cheese into the batter slightly.
- Pour the remaining batter into the loaf pan, followed by the rest of the cream cheese mixture. Again, use a knife to create swirls in the top layer.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Slice and serve the Cream Cheese Swirled Zucchini Bread warm or at room temperature. Enjoy!
Tips
- Moisture Management: The key to perfect zucchini bread is removing excess liquid from the zucchini. After grating, let it sit with salt and then squeeze out moisture thoroughly to prevent a soggy loaf.
- Cream Cheese Swirl Technique: For beautiful swirls, use a knife or toothpick and make gentle figure-eight movements through the batter. Don't overmix, or you'll lose the distinctive marbled effect.
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and other ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense bread.
- Cooling is Crucial: Let the bread cool completely before slicing to help it set and make cutting easier.
- Storage Tip: This bread stays moist for 3-4 days when stored in an airtight container at room temperature, or freeze for up to a month for longer enjoyment!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: g
Cholesterol: 35mg
