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Cozy Cinnamon Swirl Zucchini Bread Recipe with Cream Cheese Filling Made Easy

cinnamon swirl zucchini bread - featured image
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A moist and comforting zucchini bread with a warm cinnamon swirl and creamy cream cheese filling, perfect for cozy mornings or afternoon tea.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis, roughly 250 grams), squeezed lightly to remove excess moisture
  • 2 cups all-purpose flour (250 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar (200 grams)
  • ½ cup packed brown sugar (100 grams)
  • ½ cup vegetable oil (120 ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Cream cheese filling:
  • 8 ounces cream cheese, softened (225 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • Cinnamon sugar swirl:
  • ¼ cup brown sugar (50 grams)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon melted butter

Instructions

  1. Wash and shred about 2 medium zucchinis to yield 2 cups (250 grams). Use a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture. Set aside.
  2. Make the cream cheese filling: In a medium bowl, beat 8 ounces softened cream cheese with ¼ cup sugar until smooth and creamy. Add 1 teaspoon vanilla extract and 1 egg yolk, mixing until fully incorporated. Refrigerate while preparing the batter.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 tablespoons ground cinnamon, and ½ teaspoon salt.
  4. Combine sugars and wet ingredients: In another bowl, mix 1 cup granulated sugar, ½ cup packed brown sugar, and ½ cup vegetable oil. Whisk in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  5. Add shredded zucchini to the wet ingredients and mix gently until combined.
  6. Pour wet mixture into dry ingredients and fold gently with a spatula until just combined; do not overmix.
  7. Prepare cinnamon sugar swirl: Mix ¼ cup brown sugar, 1 tablespoon cinnamon, and 1 tablespoon melted butter in a small bowl.
  8. Assemble the loaf: Pour half the batter into a greased 9×5-inch loaf pan. Spread cream cheese filling evenly over the batter layer. Sprinkle half of the cinnamon sugar mixture over the cream cheese. Add remaining batter on top, then finish with the rest of the cinnamon sugar mixture, swirling lightly with a knife to create a marbled effect.
  9. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  10. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not over-squeeze the zucchini to keep moisture balance. Use room temperature eggs and cream cheese for smooth blending. Use a light hand when mixing to avoid tough bread. Tent with foil if top browns too quickly. Let bread cool completely before slicing to set cream cheese layer. The cream cheese filling can be made a day ahead and refrigerated.

Nutrition

Keywords: zucchini bread, cinnamon swirl, cream cheese filling, quick bread, cozy snack, moist zucchini bread, cinnamon sugar swirl

Find it online: https://bitematrix.com/cozy-cinnamon-swirl-zucchini-bread-recipe-with-cream-cheese-filling-made-easy/