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Homemade Cream Cheese Swirl Zucchini Bread: Best Easy Recipe

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This Homemade Cream Cheese Swirl Zucchini Bread features a perfect, tangy cream cheese ribbon running through a tender, spiced zucchini loaf. It’s an easy, impressive recipe that uses simple ingredients and is ready in about an hour.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini (gently packed, from about 1 medium zucchini, not squeezed)
  • 4 oz (113g) full-fat cream cheese, softened
  • 2 tbsp (25g) granulated sugar (for swirl)
  • 1 large egg yolk (for swirl)
  • ½ tsp vanilla extract (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Wash zucchini, trim ends, and shred using a box grater. Measure 1 cup gently packed. Do not squeeze out the liquid.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. In a small bowl, beat softened cream cheese with 2 tbsp granulated sugar until smooth. Add egg yolk and ½ tsp vanilla, beat until combined. Set aside.
  5. In a large bowl, whisk together eggs, ¾ cup granulated sugar, and brown sugar until thick and pale, about 1 minute. Stream in oil and 1 tsp vanilla, whisking until emulsified.
  6. Fold shredded zucchini (with liquid) into the wet mixture using a rubber spatula.
  7. Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
  8. Pour half the batter into prepared pan. Spoon cream cheese mixture over batter in dollops. Use a butter knife or skewer to gently swirl (about 5-6 figure-eight motions). Pour remaining batter on top, add any leftover cream cheese dollops, and swirl once more.
  9. Bake for 50-60 minutes, until a toothpick inserted in center (avoiding cream cheese pocket) comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent with foil.
  10. Cool in pan on wire rack for 15 minutes. Use parchment to lift loaf out and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

Do not squeeze the liquid from the shredded zucchini; it keeps the bread moist. For the best swirl, ensure cream cheese is fully softened. Avoid over-swirling to maintain distinct ribbons. Room temperature ingredients help emulsify better. The bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini bread, cream cheese swirl, easy zucchini bread, homemade zucchini bread, summer baking, garden recipe

Find it online: https://spoonluma.com/homemade-cream-cheese-swirl-zucchini-bread-best-easy-recipe/