What makes a quick bread recipe quick?
Zucchini bread is a type of quick bread recipe. They’re called quick because it takes less time to make quick breads than yeast breads. This is because the batter uses baking powder and soda to help it rise. So, there’s no rising time for this zucchini bread recipe!
Zucchini Bread Recipe Notes
Here are a couple of commonly asked questions about making zucchini bread.
Do you grate the whole zucchini for bread?
When you make the batter for the bread, you will need unpeeled, grated zucchini. Some people use the shredding holes on a box grater to grate zucchini.
If you use a box grater, be careful as the piece of zucchini gets smaller; it’s easy to scrape yourself.
If you have a food processor with a grating blade, grating zucchini is quicker and easier. You can also grate it in a high speed blender, such as a Ninja, Blendtec, or Vitamix.
Can you freeze zucchini bread?
Because the bread freezes so well, this zucchini bread recipe is perfect to make ahead of the holiday rush!
Wrap the bread well with a layer each of plastic wrap and aluminum foil. The frozen zucchini bread will keep well for up to 4 months.
To thaw frozen zucchini bread, remove the layer of foil, then refrigerate it wrapped in plastic wrap.
Can I make zucchini muffins?
For zucchini muffins, make the batter using the zucchini bread recipe below. Rather than using a loaf pan, fill each well of a standard sized muffin tin (greased well!) 2/3 full. Bake at 350 degrees Fahrenheit for 20-25 minutes.
Whether you make zucchini bread or muffins, test for doneness. When a wooden toothpick or cake tester inserted in the center comes out clean, they’re finished baking.
What Dishes to Serve with this Recipe?
This quick bread is best served with your favorite cup of tea or coffee. If you are having an afternoon tea party, I recommend the following recipes.
How Many Calories Per Serving?
This recipe is only 520 calories per serving.
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Cheesecake Zucchini Bread
This zucchini bread recipe creates a tender quick bread with both savory and sweet flavors. A ribbon of rich cheesecake baked through the loaf makes this bread a special treat.
Ingredients
Cheesecake Ribbon:
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Zucchini Bread:
- 2 cups coarsely grated zucchini
- 1/2 cup unsalted butter
- 2 eggs
- 1 cup sugar
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1/2 cup milk with a dash of vinegar, (or buttermilk)
Instructions
Cheesecake Ribbon:
- Beat the cream cheese and the sugar together until smooth, add the egg and vanilla, stir to combine.
- Preheat the oven to 350˚F. Drain the grated zucchini and squeeze out as much water as possible. Set aside.
- Lightly grease two 8x4-inch loaf pans. Melt the butter, let it cool but not solidify, then stir in the sugar. Beat in the eggs, vanilla, cinnamon and add the zucchini, stir to combine well.
- Add the all-purpose flour, salt and baking soda and baking powder in a separate bowl. Add the milk (or buttermilk) alternately with the flour mixture, stirring to combine, it will be lumpy.
- Pour batter in to cover the bottom of the pans, carefully divide the cheesecake batter between the two loaf pans, spread to the edges of the pans.
- Cover the cheesecake batter with the remaining batter.
- Bake for 45-55 minutes or until a cake tester comes out dry. Cool completely before serving.
Notes
Recipe Source: Little House Big Alaska.
Nutrition Information
Serving Size
8 peopleAmount Per Serving Calories 520Total Fat 23gSaturated Fat 13gCholesterol 123mgSodium 547mgCarbohydrates 70gFiber 1gSugar 39gProtein 8g
Anne Gaw
Do we add the baking powder to the flour?
Rasa Malaysia
Hi Anne, yes, sorry for the omission in the recipe. It’s updated.
Stacie
This was the BEST zucchini bread I have ever made! I actually made several mistakes while prepping and it still came out delicious! I used 2 eggs, 2 teaspoons of vanilla extract and a full cup of sugar with the cheesecake step. When I realized my mistake I added about 3-4 teaspoons of cornstarch to firm up the cheesecake a bit. With the bread part of the recipe I added all of the dry and wet ingredients at the same time. ( I am not typically so obtuse when cooking but oh well) But…the recipe was just phenomenal! Thank you for posting!
Rasa Malaysia
Hi Stacie, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/. My butter cake, marble cake and banana cake are so good!
Stacie
I certainly will! Be safe and thank you!
Nicole
Does this have to be refrigerated after it cools?
Rasa Malaysia
No serve immediately.
donna kordecki
so it’s served cold? right from the refrigerator?
Rasa Malaysia
No, warm up using toaster oven.
Kok aan huis
This looks amazing! Thank you for sharing you’re creativity!
Rasa Malaysia
Awesome, yes this zucchini bread recipe is very delicious.
Mike JC
Got to try this zucchini bread! Looks delicious
Britt
Delicious!
Kim
OMG the best zucchini bread ever, the cheesecake makes it so much better.
sheenam | thetwincookingproject.net
Love zucchini bread. This looks so yummy!!!