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CHOW: Recipes: Cream Cheese Zucchini Bread
MEMBER RECIPE

Cream Cheese Zucchini Bread Recipe

By obajoo
Difficulty: Medium | Total Time: 1 h 20 min | Makes: 20 servings

While a dish like this is usually referred to as Zucchini Bread, I feel that that’s misleading. This is a cake, through and through. It is moist and dense, with a crunchy crust with a silky ribbon of cream cheese running throughout.

INGREDIENTS
  • 1 (8 oz.) package of cream cheese, room temp.
  • 1/3 cup sugar
  • 2 tbs vanilla
  • 1 egg
  • 1 tbs cornstarch
  • 3 1/4 c AP flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tbs cinnamon
  • 1 1/4 c oil
  • 1 1/2 c white sugar
  • 1 c brown sugar
  • 1 tbs vanilla
  • 2 c grated zucchini (about 1 large zucchini)
INSTRUCTIONS
  1. Grease and flour a bundt pan, or 2 loaf pans. Set aside.
  2. With an electric mixer, cream together the cream cheese and sugar. Once blended add the egg, vanilla, and cornstarch. Set aside.
  3. n a separate bowl, mix the dry ingredients (flour, salt, baking soda, and cinnamon) together. Set aside. (Got enough stuff “aside,” yet?)
  4. With an electric mixer, cream together the oil and both white and brown sugar until creamy. While the mixer is still running, add the vanilla and then the eggs one at a time, letting each incorporate before adding the next.
  5. Now add the dry ingredients in thirds. The batter should look WAY too thick at this point. Now add the zucchini and it will thin out considerably.
  6. Pour half of the zucchini batter into your pan(s). With a large spoon, add the cream cheese mixture to the batter, but make sure that it doesn’t touch the sides. We want to “seal in” the cream cheese mixture so it doesn’t escape. Pour the remaining batter on top and pop that baby in the oven!
  7. Bake for 60 – 70 minutes, or until a skewer comes out clean.
  8. Let the bread/cake thing cool for at least 15 minutes before slicing.

Member recipes are not tested by the CHOW food team.

    Write a review | 6 Reviews
POST A COMMENT |6 Comments

COMMENT

  • you left out ingredients and oven temp.
    I added 3 eggs and baked at 350

  • Use 3 Eggs for Instruction #4

    Cook at 350 in oven

    We love it!!

  • I tryed 2 eggs and next time I will do 3 eggs - 2 wasn't quite enough.

  • yes, julanrouge, the recipes is missing eggs. this is a user-submitted recipe, so we aren't sure how many eggs obajoo intended on using but your guess at 3 eggs sounds about right.

  • just made this and it came out ok. fyi, i think there is a missing ingredient from the bread batter side - the # of eggs. I tested it with 3 eggs since other zucchini bread recipes typically call for 3 eggs and it came out fine. if someone has tested using 2 eggs, please let me know how it came out. also, when mixing the oil and white and brown sugar, it never really creamed - does oil and sugar...+READ

    just made this and it came out ok. fyi, i think there is a missing ingredient from the bread batter side - the # of eggs. I tested it with 3 eggs since other zucchini bread recipes typically call for 3 eggs and it came out fine. if someone has tested using 2 eggs, please let me know how it came out. also, when mixing the oil and white and brown sugar, it never really creamed - does oil and sugar ever really cream the way butter does?-COLLAPSE

  • I was already eager for my little Zucchini plants to start producing (visions of inexpensive, organic stir fry dancing in my head...) and then I saw this recipe. Now I'm thinking that the stir fry can just wait a while whilst I do a little baking! I can hardly wait!!! I am thinking of mixing yellow and green Zucchini for a confetti effect.