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Moist Lemon Cream Cheese Swirl Zucchini Bread

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A moist and flavorful zucchini bread with a tangy lemon cream cheese swirl, perfect for spring baking and cozy moments.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil (can substitute with light olive oil or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) grated zucchini, squeezed dry
  • ½ cup (60g) chopped walnuts or pecans, toasted (optional)
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate 1 ½ cups (180g) of zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together 1 ¾ cups (210g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 ½ teaspoons ground cinnamon.
  4. In another bowl, beat 2 large eggs, ¾ cup (150g) granulated sugar, and ½ cup (100g) light brown sugar until pale and fluffy (about 3-4 minutes). Slowly drizzle in ½ cup vegetable oil and 1 teaspoon vanilla extract, mixing until fully combined.
  5. Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Fold in the grated zucchini and ½ cup chopped toasted walnuts if using. Avoid overmixing.
  6. In a separate bowl, beat 8 ounces (225g) softened cream cheese with ¼ cup (50g) sugar until smooth. Add 1 large egg, the zest of 1 lemon, and 1 tablespoon fresh lemon juice. Beat until creamy and fully incorporated.
  7. Pour half of the zucchini batter into the prepared loaf pan. Dollop half of the cream cheese mixture on top in spoonfuls. Use a butter knife or skewer to gently swirl the cream cheese into the batter, creating a marbled effect. Repeat with the remaining batter and cream cheese mixture, swirling again.
  8. Bake for 55-65 minutes. Start checking around 55 minutes by inserting a toothpick into the center — it should come out mostly clean with a few moist crumbs. Tent loosely with foil if the top browns too quickly.
  9. Remove from oven and cool in the pan for 15 minutes. Transfer the bread to a wire rack to cool completely before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Use room temperature ingredients for better mixing. Fold cream cheese mixture gently to maintain swirl effect. Start checking doneness at 55 minutes to avoid overbaking. Cooling on a rack prevents a mushy bottom.

Nutrition

Keywords: zucchini bread, lemon cream cheese swirl, spring baking, moist bread, lemon zest, cream cheese, easy recipe

Find it online: https://zestynora.com/moist-lemon-cream-cheese-swirl-zucchini-bread-easy-recipe-for-perfect-spring-baking/