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Best Moist Zucchini Bread with Easy Cream Cheese Swirl

cream cheese zucchini bread - featured image
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This moist zucchini bread features a tangy cream cheese swirl that cuts through the sweetness, creating a rich, cheesecake-like layer next to the tender, spiced crumb. It’s the perfect way to use up garden zucchini and makes a delicious breakfast or snack.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini)
  • For the cream cheese swirl:
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends with butter or non-stick spray.
  2. Wash the zucchini and trim off the stem end. Grate it on the large holes of a box grater to get 1 ½ cups of shreds. Place the shreds in a clean kitchen towel, gather the corners, and gently squeeze to remove some liquid (but not all). Set aside.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt for about 20 seconds.
  4. In a separate medium bowl, whisk the eggs until light and frothy. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk vigorously until smooth and slightly thickened, about 1 minute. Fold in the shredded zucchini.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. In a small bowl, beat the softened cream cheese with 2 tablespoons granulated sugar, 1 tablespoon flour, and ½ teaspoon vanilla extract until smooth and lump-free.
  7. Pour about half of the zucchini batter into the prepared loaf pan and spread evenly. Dollop the cream cheese mixture over the batter in several spoonfuls. Use a butter knife or skewer to gently swirl (3-4 figure-eight motions). Pour the remaining batter on top and spread gently.
  8. Bake for 50 to 60 minutes, until a toothpick inserted into the center (avoiding cream cheese pockets) comes out clean or with a few moist crumbs. The top should be golden brown and spring back when pressed.
  9. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before slicing (about 1-2 hours).

Notes

Do not over-squeeze the zucchini; just remove excess water. Room temperature ingredients are important for best results. The tablespoon of flour in the cream cheese mixture prevents sinking. Swirl gently for distinct ribbons. Cool completely before slicing to avoid a gummy texture. Bread tastes even better on the second day. Freezes well for up to 3 months.

Nutrition

Keywords: zucchini bread, cream cheese swirl, moist zucchini bread, summer squash bread, easy zucchini bread, cream cheese zucchini bread

Find it online: https://lunafeast.com/best-moist-zucchini-bread-with-easy-cream-cheese-swirl/