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This zucchini bread recipe creates a tender quick bread with both savory and sweet flavors. A ribbon of rich cheesecake baked through the loaf makes this bread a special treat.
What Makes A Quick Bread Recipe Quick
Zucchini bread is a type of quick bread recipe. They’re called quick because it takes less time to make quick breads than yeast breads. This is because the batter uses baking powder and soda to help it rise. So, there’s no rising time for this zucchini bread recipe!
Frequently Asked Questions
When you make the batter for the bread, you will need unpeeled, grated zucchini. Some people use the shredding holes on a box grater to grate zucchini.
If you use a box grater, be careful as the piece of zucchini gets smaller; it’s easy to scrape yourself.
If you have a food processor with a grating blade, grating zucchini is quicker and easier. You can also grate it in a high speed blender, such as a Ninja, Blendtec, or Vitamix.
Because the bread freezes so well, this zucchini bread recipe is perfect to make ahead of the holiday rush!
Wrap the bread well with a layer each of plastic wrap and aluminum foil. The frozen zucchini bread will keep well for up to 4 months.
To thaw frozen zucchini bread, remove the layer of foil, then refrigerate it wrapped in plastic wrap.
For zucchini muffins, make the batter using the zucchini bread recipe below. Rather than using a loaf pan, fill each well of a standard sized muffin tin (greased well!) 2/3 full. Bake at 350 degrees Fahrenheit for 20-25 minutes.
Whether you make zucchini bread or muffins, test for doneness. When a wooden toothpick or cake tester inserted in the center comes out clean, they’re finished baking.
This recipe is only 520 calories per serving.
What To Serve With Cheesecake Zucchini Bread
For an afternoon tea party, I recommend the following recipes.
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Other Recipes You Might Like
Cheesecake Zucchini Bread
Ingredients
Cheesecake Ribbon:
- 8 oz (230g) cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Zucchini Bread:
- 2 cups zucchini, coarsely grated
- 1/2 cup unsalted butter
- 2 eggs
- 1 cup sugar
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1/2 cup milk , or buttermilk, with a dash of vinegar
Instructions
Cheesecake Ribbon:
- Beat the cream cheese and sugar together until smooth. Add the egg and vanilla, and stir to combine.
- Preheat the oven to 350°F (176°C). Drain the grated zucchini and squeeze out as much moisture as possible. Set aside.
- Lightly grease two 8×4-inch (20 x 10 cm) loaf pans. Melt the butter and let it cool without solidifying, then stir in the sugar. Beat in the eggs, vanilla, and cinnamon, and add the zucchini, stirring to combine well.
- In a separate bowl, combine the all-purpose flour, salt, baking soda, and baking powder. Add the milk (or buttermilk) alternately with the flour mixture, stirring to combine; the batter will be lumpy.
- Pour enough batter to cover the bottom of the pans. Carefully divide the cheesecake batter between the two loaf pans, spreading it to the edges.
- Cover the cheesecake batter with the remaining batter.
- Bake for 45–55 minutes, or until a cake tester comes out clean. Allow to cool completely before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be frozen?
You can chill but not frozen.