Get ready to indulge in a delightful twist on a classic favorite with our Zucchini Bread with Cheesecake Swirl! This moist and flavorful bread combines the wholesome goodness of zucchini with a rich, creamy cheesecake layer that will have your taste buds dancing with joy. Perfect for breakfast, a snack, or even dessert, this recipe is not only easy to make but also a surefire crowd-pleaser. Whether you're a seasoned baker or a kitchen novice, you won't want to miss out on this delectable treat that’s sure to impress your family and friends. So, roll up your sleeves and let’s dive into the deliciousness!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal later.
- In a large mixing bowl, combine the grated zucchini, 1 cup of sugar, and 1/2 cup of vegetable oil. Mix well until the ingredients are fully combined.
- Add 2 eggs to the zucchini mixture and whisk until smooth. Ensure that the eggs are well incorporated into the mixture.
- In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This will help to evenly distribute the dry ingredients.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- In another bowl, prepare the cheesecake swirl by beating 8 ounces of softened cream cheese, 1/4 cup of sugar, and 1 egg together until smooth and creamy.
- Pour half of the zucchini batter into the prepared loaf pan, spreading it evenly across the bottom.
- Drop spoonfuls of the cheesecake mixture over the zucchini batter, then use a knife or skewer to swirl it gently into the batter. Be careful not to mix it too much; you want to create a marbled effect.
- Pour the remaining zucchini batter over the cheesecake swirl, and again use the knife to create a light swirl pattern on top.
- Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can tent it with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Once cooled, slice and serve your delicious Zucchini Bread with Cheesecake Swirl. Enjoy!
Tips
- Choose Fresh Zucchini: For the best flavor and moisture, use fresh, firm zucchini. Grate it just before adding to your batter for optimal freshness.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to a dense bread. A few lumps are perfectly fine!
- Swirl Technique: When adding the cheesecake mixture, use a knife or skewer to create a gentle swirl. This will ensure you achieve that beautiful marbled effect without fully blending the layers.
- Check for Doneness: Ovens can vary, so keep an eye on your bread as it bakes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cooling Matters: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze slices for a quick treat later!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 65mg
