Zucchini Bread with Cream Cheese Filling
Indulge in the irresistible combination of moist zucchini bread and a luscious cream cheese filling with this crowd-pleasing recipe. Perfectly spiced with cinnamon and vanilla, this quick bread showcases the natural sweetness of grated zucchini while staying delightfully soft and tender. The creamy, tangy filling creates a decadent swirl that elevates every slice into a dessert-like treat. Ideal for breakfast, brunch, or as a snack, this Zucchini Bread with Cream Cheese Filling is easy to make yet impressive enough to serve for special occasions. With a prep time of just 20 minutes and simple pantry ingredients, this recipe is sure to become a favorite. Serve it on its own or with a dusting of powdered sugar for an extra touch of sweetness.
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Recipe Information
Ingredients
- 2 cups Zucchini (grated, drained)
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Vegetable oil
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 8 ounces Cream cheese (softened)
- 0.5 cup Powdered sugar
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and grease two 9x5-inch loaf pans.
In a large bowl, whisk together the grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until you get a smooth batter. Do not overmix.
In a medium bowl, prepare the cream cheese filling by mixing the softened cream cheese, powdered sugar, and milk until smooth and creamy.
Pour a layer of the zucchini batter into the bottom of each prepared loaf pan, filling them about one-third full.
Spread a layer of cream cheese filling over the batter, being careful to leave some room around the edges to avoid mixing layers.
Top with the remaining zucchini batter, spreading it evenly to cover the cream cheese layer.
Bake the loaves in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 47.9 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 142 mg | 3% | |
*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.
