Description
Cream Cheese Swirl Zucchini Bread is a moist, cinnamon-spiced quick bread with a rich cheesecake ribbon through the center. It is an easy, bakery-style recipe that is perfect for breakfast, brunch, dessert, or using fresh summer zucchini.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar, for the cheesecake swirl
- 1 large egg, for the cheesecake swirl
- 1 teaspoon vanilla extract, for the cheesecake swirl
- 2 cups coarsely grated zucchini, drained and squeezed dry
- 1/2 cup butter, melted and slightly cooled
- 2 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1/2 cup buttermilk
Instructions
- Coarsely grate the zucchini and place it in a strainer to drain while preparing the remaining ingredients.
- Make the cheesecake swirl by beating the softened cream cheese and 1/2 cup sugar until smooth.
- Add 1 egg and 1 teaspoon vanilla extract to the cream cheese mixture. Mix until combined, then set aside.
- Preheat the oven to 350°F and lightly grease two 8-by-4-inch loaf pans.
- Melt the butter and allow it to cool slightly without solidifying.
- Stir 1 cup sugar into the melted butter, then beat in 2 eggs, 2 teaspoons vanilla extract, and the cinnamon.
- Squeeze as much liquid as possible from the grated zucchini, then stir it into the wet mixture.
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
- Add the dry ingredients and buttermilk to the zucchini mixture in alternating additions. Stir just until combined and no dry flour pockets remain.
- Divide enough zucchini batter between the prepared pans to cover the bottoms.
- Divide the cheesecake mixture evenly between the pans and gently spread it toward the edges.
- Cover the cheesecake layer with the remaining zucchini batter and smooth the tops.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the bread portion comes out without wet batter.
- Cool in the pans for about 15 minutes, then transfer the loaves to a wire rack and cool completely before slicing.
Notes
- Squeeze the grated zucchini thoroughly because excess moisture can make the bread dense and prevent it from rising properly.
- Use softened cream cheese to create a smooth, lump-free cheesecake filling.
- Do not overmix the batter after adding the flour, as this can make the bread tough.
- If the tops brown too quickly, loosely cover the pans with aluminum foil near the end of baking.
- Five small foil loaf pans may be used instead; bake them for approximately 35 to 40 minutes.
- Cool the bread completely before slicing so the cream cheese layer can set.
- Store the bread wrapped in an airtight container in the refrigerator for up to 5 days.
- Freeze the whole loaf or individual slices for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Bread Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20 g
- Sodium: 376 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 66 mg