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Moist Cinnamon Sugar Zucchini Bread with Cream Cheese Swirl

moist cinnamon sugar zucchini bread - featured image
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A moist and tender zucchini bread with a warm cinnamon sugar swirl and a creamy tangy cream cheese swirl, perfect for a cozy treat or breakfast.

Ingredients

Scale
  • 1½ cups (180g) all-purpose flour (or half whole wheat)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1½ cups (about 2 medium) grated zucchini, squeezed dry
  • ⅓ cup (65g) granulated sugar (for cinnamon sugar swirl)
  • 1 tablespoon ground cinnamon (for cinnamon sugar swirl)
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • 1 teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Wash and grate about 1½ cups of zucchini (two medium-sized). Squeeze out excess moisture using a clean kitchen towel or cheesecloth and set aside.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon.
  3. In another bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  4. Gently fold the grated zucchini into the wet mixture.
  5. Slowly add the dry ingredients to the wet ingredients, folding carefully until just combined. Do not overmix.
  6. In a small bowl, mix ⅓ cup granulated sugar with 1 tablespoon ground cinnamon for the cinnamon sugar swirl.
  7. Using a mixer, beat cream cheese, 2 tablespoons sugar, egg yolk, and 1 teaspoon vanilla extract until smooth and creamy.
  8. Pour half the zucchini bread batter into a greased 9×5-inch loaf pan. Sprinkle half the cinnamon sugar mixture over the batter. Dollop half the cream cheese mixture on top.
  9. Pour the remaining zucchini batter over the cream cheese layer. Sprinkle the remaining cinnamon sugar and dollop the remaining cream cheese mixture on top. Swirl gently with a knife or skewer to create a marbled effect.
  10. Preheat oven to 350°F (175°C). Bake for 55-65 minutes or until a toothpick inserted near the center comes out mostly clean. Tent with foil after 40 minutes if browning too fast.
  11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Drain zucchini thoroughly to avoid soggy bread. Do not overmix batter to keep bread tender. Use room temperature eggs and cream cheese for best texture. Tent with foil if top browns too quickly. Let bread cool completely before slicing. For dairy-free, use plant-based cream cheese; for gluten-free, substitute flour with gluten-free blend.

Nutrition

Keywords: zucchini bread, cinnamon sugar, cream cheese swirl, moist bread, easy zucchini bread, breakfast bread, sweet bread

Find it online: https://bitefuljoy.com/moist-cinnamon-sugar-zucchini-bread-with-cream-cheese-swirl-recipe-easy-and-perfect/