Zucchini Bread, Now With Cream Cheese

FullSizeRenderI bought waaay too much zucchini during my little trip to Balsam Farms the other week. After already using it to make bread of the regular and chocolate varieties, I figured I’d return to the tried and true method of stuffing cream cheese in something. “When it doubt, add cream cheese,” said someone, probably, at some point, somewhere.

The most challenging part of this particular recipe is preparing the bread to put in the oven. And, really, it’s not that big of a deal. Batter, cream cheese, more batter…done. So, for very little extra effort, you get something that looks pretty badass and tastes even better.

INGREDIENTS (slightly modified from Cookie Madness)

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/4 granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Bread

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 2/3 cups granulated sugar
  • 4 large eggs
  • 2/3 cup vegetable oil
  • 3 cups shredded zucchini
  • 1 1/2 teaspoons vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees and prepare two 8″ x 4″ loaf pains (I used vegetable shortening because I ran out of cooking spray and forgot to pick some up).
  2. In a medium bowl, cream together cream cheese, sugar, egg, and vanilla. Refrigerate until ready to use.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In another large mixing bowl, use a hand mixer to combine sugar, eggs, oil, zucchini, and vanilla,
  5. Add flour mixture to wet ingredients (or vice versa, I really don’t think it matters) and beat until just combined.
  6. Divide half the batter between two loaf pans.
  7. Spoon a line of cream cheese down the center of each pan, dividing evenly between them.
  8. Use the remaining batter to cover the cream cheese.
  9. Bake for about 60 – 70 minutes until a toothpick comes out clean (the tops should be firm to the touch).
  10. Remove from oven and place on a wire rack to cool for 20 minutes or so.
  11. Remove bread from pans and allow to completely cool on wire racks before cutting.
  12. Apologize to your co-worker for not remembering that she’s allergic to cinnamon when you try to give her a piece.
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