Moist Zucchini Bread With a Creamy Surprise
This zucchini bread with cream cheese is one of those easy, reliable recipes that always hits the mark. The bread is moist and lightly sweet with just the right touch of spice, and the smooth cream cheese layer adds a rich, tangy contrast that makes each bite extra satisfying.
I like to make it when I have extra zucchini on hand and want something comforting but not overly complicated. It comes together quickly and tastes even better the next day.
Whether you’re baking for brunch, a snack, or just to use up garden veggies, this is a simple, delicious option that feels homemade in the best way.
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Equipment You Will Need
- Measuring cups and spoons
- Grater
- Fine mesh strainer or cheesecloth
- Medium and large mixing bowl
- Whisk
- Cloth
- Loaf pan
- Pastry brush
- Wire cooling rack
- Chopping board
- Knife
Zucchini Bread With Cream Cheese Recipe
- Total Time: 2 hours and 10 minutes
- Yield: 8-10 slices
Ingredients
For the dough:
1/2 cup grated zucchini (about 1 medium zucchini; squeeze out excess moisture)
2 tablespoons olive oil or melted butter
1/3 cup granulated sugar
1/2 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
2 1/2 to 3 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg
1/2 cup warm milk (about 110°F or 43°C)
For the cream cheese and basil filling:
8 ounces cream cheese (softened)
1/4 cup fresh basil (finely chopped)
For the topping (optional):
Pumpkin seeds for sprinkling
Instructions
- Prepare the Zucchini – Grate the zucchini and squeeze out excess moisture using a fine mesh strainer or cheesecloth. Set aside.
- Make the Dough – In a large mixing bowl, combine the olive oil or butter, granulated sugar, salt, and egg. Mix until smooth. Add warm milk and sprinkle the yeast over the mixture. Let it sit for about 5 minutes until it becomes frothy. Stir in the grated zucchini. Gradually add 2 1/2 cups of flour along with the cinnamon and nutmeg. Mix until a soft dough forms, adding more flour as necessary.
- Knead the Dough – On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Cream Cheese and Basil Filling – In a medium bowl, mix the softened cream cheese and chopped basil until well combined.
- Shape the Bread – Once the dough has risen, punch it down and divide it into two equal pieces. Roll each piece into a rectangle about 1/4 inch thick. Spread half of the cream cheese and basil filling evenly over each rectangle. Roll each rectangle tightly from the long side to form a log. Pinch the ends to seal. Cut each log lengthwise down the middle to expose the filling. Twist the two strands around each other to form a braid. Pinch the ends together to seal and tuck them underneath.
- Second Rise – Grease a standard loaf pan. Place the braided loaf into the prepared loaf pan. Cover it with a cloth and let it rise for another 30-40 minutes.
- Bake – Preheat your oven to 175°C. Brush the tops of the loaves with the beaten egg and sprinkle with pumpkin seeds if desired. Bake in the loaf pan for about 35-40 minutes or until golden brown and hollow-sounding when tapped on the bottom.
- Cool – Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Prep Time: 20 minutes
- Rise Time: 1 hour and 30-40 minutes
- Cook Time: 35-40 minutes
Step-By-Step Process
This zucchini bread is perfect for weekend baking, casual get-togethers, or packing into lunchboxes for a treat during the week. It keeps well, slices easily, and makes a great addition to any spread. If you’re into easy, flavorful recipes like this, be sure to explore more of the party-friendly dishes on the blog.
If you enjoy this, try the Cheesy Bacon Pull-Apart Bread and the One-Pan Pizza Sliders—both are simple and full of flavor.
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