Description
Moist zucchini bread with a creamy cheese swirl.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
- In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in the 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the grated zucchini.
- In a small bowl, beat together the softened cream cheese, ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract until smooth.
- Pour half of the zucchini batter into the prepared loaf pan.
- Spoon dollops of the cream cheese mixture over the batter.
- Pour the remaining zucchini batter over the cream cheese layer.
- Swirl the cream cheese mixture into the batter using a knife or skewer.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure ingredients are at room temperature for best results.
- Do not overmix the batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice