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.
Servings: 8 people
Calories: 520kcal
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 8x4-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