Description
A delightful zucchini bread recipe with a creamy swirl of cream cheese, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese with powdered sugar until smooth.
- Pour half of the zucchini batter into the prepared loaf pan, then dollop half of the cream cheese mixture on top.
- Repeat with the remaining batter and cream cheese mixture, swirling with a knife to create a marbled effect.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
- This bread can be stored in an airtight container for up to 5 days.
- For added flavor, consider adding nuts or chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Zucchini Bread, Cream Cheese, Baking, Quick Bread