Cream Cheese Zucchini Bread Loaf and or Muffins
Indulge in the perfect harmony of flavors with this Cream Cheese Zucchini Bread Loaf and Muffins recipe—a delightful twist on classic zucchini bread! Featuring a moist, spiced zucchini batter layered with a luscious cream cheese filling, this baked treat strikes a balance between earthy sweetness and creamy decadence. The addition of cinnamon lends a warm, comforting aroma, while the shredded zucchini ensures every bite is tender and rich in texture. Easily customizable, you can bake this recipe as a loaf or as individual muffins, perfect for sharing, snacking, or serving at brunch gatherings. With simple ingredients and easy-to-follow steps, this versatile recipe is destined to become a new favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1 cups Granulated sugar
- 0.5 cups Vegetable oil
- 0.25 cups Milk
- 1 Large egg
- 1 teaspoons Vanilla extract
- 1.5 cups Shredded zucchini
- 8 ounces Cream cheese (softened)
- 0.5 cups Powdered sugar
- 1 Large egg (for cream cheese layer)
- 0.5 teaspoons Vanilla extract (for cream cheese layer)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, mix the sugar, vegetable oil, milk, egg, and vanilla extract until well combined.
Gradually add the wet mixture to the dry ingredients and stir until just incorporated. Avoid overmixing.
Gently fold in the shredded zucchini using a spatula.
For the cream cheese layer, beat the softened cream cheese, powdered sugar, egg, and vanilla extract in a separate bowl until smooth and creamy.
Pour half of the zucchini batter into the prepared loaf pan or divide among muffin tins, filling halfway.
Spread the cream cheese mixture evenly over the batter.
Top with the remaining zucchini batter, spreading it gently to cover the cream cheese layer.
Bake in the preheated oven for 50-55 minutes for a loaf, or 20-25 minutes for muffins, until a toothpick inserted into the center (avoiding the cream cheese layer) comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice the loaf or serve the muffins as desired. Enjoy!
Nutrition Facts
Calories |
3801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.0 g | 254% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3184 mg | 138% | |
| Total Carbohydrate | 470.7 g | 171% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 276.3 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 447 mg | 34% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1227 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
