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Zucchini Bread

Zucchini Bread With Cream Cheese Recipe

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  • Total Time: 2 hours and 10 minutes
  • Yield: 8-10 slices 1x

Ingredients

Scale

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

  1. Prepare the Zucchini – Grate the zucchini and squeeze out excess moisture using a fine mesh strainer or cheesecloth. Set aside. 
  2. 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. 
  3. 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. 
  4. Prepare the Cream Cheese and Basil Filling – In a medium bowl, mix the softened cream cheese and chopped basil until well combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Author: Little Party Pixie
  • Prep Time: 20 minutes
  • Rise Time: 1 hour and 30-40 minutes
  • Cook Time: 35-40 minutes

Find it online: https://littlepartypixie.com/zucchini-bread-cream-cheese-recipe/