Cheesecake Zucchini Bread

4.67 from 18 votes
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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.

A sliced loaf of zucchini bread baked with a ribbon of cheesecake filling.
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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!

Homemade zucchini bread recipe.

Frequently Asked Questions

Do I 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 I 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.

How many calories per serving?

This recipe is only 520 calories per serving.

Loaf of quick bread with zucchini and a ribbon of cheesecake.

What To Serve With Cheesecake Zucchini Bread

Two slices of cheesecake zucchini bread.

For an afternoon tea party, I recommend the following recipes.

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4.67 from 18 votes

Cheesecake Zucchini Bread

This zucchini bread recipe creates tender quick bread with both savory and sweet flavors. A ribbon of rich cheesecake baked through the loaf makes this bread a special treat.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 people
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Ingredients  

Cheesecake Ribbon:

  • 8 oz (230g) 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 (176°C). Drain the grated zucchini and squeeze out as much water as possible. Set aside.
  • Lightly grease two 8×4-inch (20 x 10cm) 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

Serving: 8people, Calories: 520kcal, Carbohydrates: 70g, Protein: 8g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 123mg, Sodium: 547mg, Fiber: 1g, Sugar: 39g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





20 Comments

  1. June says:

    what is a dash of vinigar about 1/4tsp.?

    1. Rasa Malaysia says:

      1/8 teaspoon.

  2. Yeh Ximin says:

    5 stars

  3. Anne Gaw says:

    Do we add the baking powder to the flour?

    1. Rasa Malaysia says:

      Hi Anne, yes, sorry for the omission in the recipe. It’s updated.

  4. Stacie says:

    5 stars
    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!

      1. Stacie says:

        5 stars
        I certainly will! Be safe and thank you!

        1. Nicole says:

          Does this have to be refrigerated after it cools?

          1. Rasa Malaysia says:

            No serve immediately.

  5. donna kordecki says:

    so it’s served cold? right from the refrigerator?

    1. Rasa Malaysia says:

      No, warm up using toaster oven.

  6. Kok aan huis says:

    5 stars
    This looks amazing! Thank you for sharing youโ€™re creativity!

    1. Rasa Malaysia says:

      Awesome, yes this zucchini bread recipe is very delicious.

  7. Mike JC says:

    5 stars
    Got to try this zucchini bread! Looks delicious

  8. Britt says:

    5 stars
    Delicious!

  9. Kim says:

    5 stars
    OMG the best zucchini bread ever, the cheesecake makes it so much better.

  10. sheenam | thetwincookingproject.net says:

    Love zucchini bread. This looks so yummy!!!