Name: Cheesecake Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 2 cups zucchini, coarsely grated and squeezed dry; 1/2 cup unsalted butter, melted and cooled; 1 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1 tsp ground cinnamon; 1 tsp fine sea salt; 1 tsp baking soda; 1/2 tsp baking powder; 2 1/2 cups all-purpose flour; 1/2 cup milk

Description

Cheesecake Zucchini Bread is a decadent fusion of a moist, spiced zucchini loaf and a rich, velvety cream cheese swirl. This elegant quick bread balances fresh vegetables with sweet, tangy cream cheese for a sophisticated treat that works perfectly for brunch or as an afternoon snack. Remarkably moist and easy to make, this recipe turns fresh garden zucchini into an irresistible, bakery-quality dessert that stays delicious for days.

Ingredients

8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups zucchini, coarsely grated and squeezed dry
1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp fine sea salt
1 tsp baking soda
1/2 tsp baking powder
2 1/2 cups all-purpose flour
1/2 cup milk

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Instructions

Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
In a medium bowl, beat the cream cheese and 1/2 cup sugar until smooth.
Add one egg and 1 tsp vanilla extract to the cream cheese mixture and stir until incorporated; set aside.
In a large bowl, whisk together the melted butter, 1 cup sugar, 2 eggs, 2 tsp vanilla, and grated zucchini.
Add the flour, cinnamon, salt, baking soda, and baking powder to the wet mixture.
Pour in the milk and stir until combined, being careful not to overmix.
Pour half of the bread batter into the prepared pan.
Spread the cheesecake mixture over the batter.
Top with the remaining bread batter and use a butter knife to gently swirl the layers.
Bake for 50 minutes, or until a toothpick inserted into the bread portion comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Ensure all dairy and eggs are at room temperature for the smoothest cheesecake layer. Squeeze as much liquid as possible from the grated zucchini to ensure the bread remains moist without becoming soggy. Store in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15
Cook Time: 50
Category: Desserts & Sweets
Method: Baking
Cuisine: American