Best 2 Cream Cheese Zucchini Bread Loaf Andor Muffins Recipes

Zucchini bread is a moist and flavorful quick bread that is perfect for breakfast, brunch, or a snack. It is made with grated zucchini, flour, sugar, baking soda, baking powder, salt, eggs, oil, and vanilla extract. This classic recipe can be made in a loaf pan or as muffins. For a cream cheese twist, try adding a layer of cream cheese filling to the center of the loaf or muffins before baking. This easy-to-make bread is a great way to use up extra zucchini from your garden. It can also be made with other vegetables, such as carrots, pumpkin, or sweet potatoes.

This article provides two recipes: one for a classic zucchini bread loaf and one for cream cheese-filled zucchini muffins. Both recipes are easy to follow and can be made with ingredients that you probably already have on hand. So preheat your oven and get ready to enjoy a delicious and nutritious zucchini bread!

Check out the recipes below so you can choose the best recipe for yourself!

CREAM CHEESE ZUCCHINI BREAD (LOAF AND/OR MUFFINS)

Cream Cheese Zucchini Bread (Loaf And/Or Muffins) image

This was a forgotten recipe in Private Recipes folder. I vaguely remember working on it a year or so ago! I tried it out again this morning, and it's very good if I do say so myself. I use Splenda and low fat ingredients and am posting it that way for the nutritional info, but feel free to use regular ingredients if you desire. This makes two loaves so you can eat one and give one away or freeze for later use. When I made it this morning, I made a loaf and 10 muffins. Because I was using it as a breakfast bread I left out the brown sugar to make it less sweet. For a sweeter, snack type bread, make as written. Hope you enjoy!

Provided by little_wing

Categories Quick Breads

Time 1h15m

Yield 2 loafs

Number Of Ingredients 15

Ingredients

3 eggs
1 cup Splenda granular, sugar substitute
1/2 cup sugar
1/2 cup packed brown sugar
1 cup canola oil or 1 cup vegetable oil
1 teaspoon vanilla
8 ounces fat free cream cheese, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups chopped pecans (optional)
2 cups shredded zucchini (about 2 medium)

Steps:

Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
Add cream cheese and beat until blended.
In a separate bowl, combine dry ingredients.
Slowly add flour mixture to egg mixture, beating constantly until combined.
Fold in nuts and zucchini.
Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
Cool for 10 minutes in pan before turning out.

Nutrition Facts : Calories 2082, Fat 119.1, SaturatedFat 11.6, Cholesterol 292.6, Sodium 2904.9, Carbohydrate 214.6, Fiber 5.4, Sugar 113.7, Protein 41.8

ZUCCHINI CHEESE BREAD

Zucchini Cheese Bread image

This recipe came about when I was trying to make a zucchini bread that didn't call for sugar. I use slices of this attractive bread when making sandwiches.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
3/4 cup vegetable oil
2-1/2 cups shredded unpeeled zucchini (about 2 medium)
1 cup shredded cheddar cheese
1/2 cup chopped onion

Steps:

In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk eggs and oil. Stir into dry ingredients just until moistened. Fold in zucchini, cheese and onion. , Pour into a greased 9x5-in. loaf pan. Bake at 375° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 219 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 307mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Prep before you start: Before you begin baking, ensure all ingredients are at room temperature, as this will help them blend together more smoothly. Additionally, preheat your oven and prepare your loaf pan or muffin tins with cooking spray or parchment paper.
Don't overmix the batter: Overmixing can result in a tough, dense texture. Mix just until the ingredients are combined, and be careful not to overbeat the egg whites if you are adding them separately.
Don't overfill the loaf pan or muffin tins: Fill them only about 2/3 full to allow for rising and prevent overflow.
Check for doneness: Insert a toothpick into the center of the loaf or muffin. If it comes out clean, they are done baking. If not, continue baking for a few more minutes and check again.
Let the loaf or muffins cool before slicing and serving: This will help them hold their shape and prevent crumbling.

Conclusion:

Whether you prefer a classic zucchini bread loaf or individual muffins, this cream cheese-infused recipe delivers a moist, flavorful treat that is perfect for breakfast, brunch, or a sweet snack. The combination of shredded zucchini, cream cheese, and warm spices creates a unique and irresistible flavor that will delight your taste buds. With its easy-to-follow instructions and helpful tips, this recipe is sure to become a favorite in your kitchen. So gather your ingredients, preheat your oven, and get ready to bake a delicious and satisfying cream cheese zucchini bread masterpiece!