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Moist Zucchini Cream Cheese Swirl Bread with Walnuts

moist zucchini cream cheese swirl bread - featured image
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A tender, moist zucchini bread featuring a tangy cream cheese swirl and crunchy walnuts, perfect for breakfast or a snack. This easy recipe balances flavors and textures for a delicious treat.

Ingredients

Scale
  • 2 medium zucchinis, finely grated
  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) vegetable oil (or light olive or avocado oil)
  • 1 teaspoon vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 3/4 cup (75 g) chopped walnuts, toasted

Instructions

  1. Prep the zucchini: Wash and finely grate the zucchinis. Place the shredded zucchini in a clean kitchen towel and squeeze out some excess moisture, keeping it moist but not dripping.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and sugar.
  3. Combine wet ingredients: In a separate bowl, beat the eggs until slightly frothy. Add the vegetable oil and vanilla extract, mixing until combined. Stir in the grated zucchini gently.
  4. Prepare the cream cheese swirl: Beat the softened cream cheese with powdered sugar until smooth and creamy. Set aside.
  5. Make the batter: Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined, avoiding overmixing.
  6. Layer the bread: Grease a 9×5 inch loaf pan. Pour half of the batter into the pan and spread evenly. Dollop half of the cream cheese mixture over the batter and swirl lightly with a knife. Sprinkle half the walnuts on top. Repeat with remaining batter, cream cheese, and walnuts.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  8. Cool down: Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Do not over-grate zucchini; finer shreds blend better. Squeeze out excess moisture but keep zucchini damp for moist bread. Beat cream cheese until smooth for best swirl texture. Swirl cream cheese gently to create ribbons. Toast walnuts lightly to enhance flavor. Check bread at 50 minutes to avoid overbaking. Use parchment paper in loaf pan for easy release. Frozen zucchini can be used if thawed and drained well.

Nutrition

Keywords: zucchini bread, cream cheese swirl, walnut bread, moist zucchini bread, easy zucchini bread, sweet bread, breakfast bread, snack bread

Find it online: https://jodierecipes.com/moist-zucchini-cream-cheese-swirl-bread-recipe-with-walnuts-easy-and-perfect/