It seems there is certainly an abundance of fresh zucchini this time of year. And although there are many delicious recipes using this wonderful, nutritious vegetable, this particular Cream Cheese Zucchini Bread always ends up being a favorite!
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Fresh Zucchini
Recently my Mother shared with me this recipe for Cream Cheese Zucchini Bread. Anyone who knows me well knows that I love cheesecake and all things cream cheese-related.
However, when Mom told me this was a good recipe, she wasn’t kidding. Not only is this recipe easy to make it’s also easily modified to be gluten-free. 🙂
The BEST!
Above all, this bread has quickly become my all-time favorite zucchini bread recipe. EVER!!!
To clarify, I’ve made this recipe three times in the last two weeks! My family and I just can’t seem to get enough of it. Nope! I’m not exaggerating when I tell you that we can practically inhale an entire loaf! That’s how scrumptious this zucchini bread is.
Loaded with Flavor
Wow!!! The combination of zucchini and cream cheese help make the bread moist and the balance of chopped nuts and spices adds additional flavors and texture. In other words, every bite is simply fabulous.
TWO Loaves!
Since one recipe yields two (9 x 5-inch) loaves I typically eat one loaf and freeze the second loaf for later. It’s really nice having an extra loaf on hand, especially whenever my grandkids spend the night. That is to say, my darling grandbabies cheer whenever I serve Cream Cheese Zucchini Bread!
Homemade Gift Idea!
A loaf of this bread also makes a nice little homemade gift. Just wrap it in cellophane, place a cute bow around it, and give it away. But don’t stop there! Rather than make two large loaves, divide the batter into smaller loaf pans, and it the pan and all away! (Think teacher appreciate, welcome to the neighborhood, or as a birthday gift.)
Kids LOVE it!
Finally, because kids really do love this bread I find that it’s a sneaky way to get your kids to eat their vegetables and add extra nutrition to their diets.
Cream Cheese Zucchini Bread (Gluten Free Option)
This a deliciously moist and flavorful zucchini bread recipe that can easily be modified to be gluten-free.
Ingredients
- 3 eggs
- 2 cups granulated sugar
- 1 tsp vanilla extract (GF Option: use gluten-free vanilla)
- 1 cup vegetable oil
- 8 oz cream cheese, softened (GF Option: use gluten-free brand)
- 2 cups grated zucchini
- 2 cups walnuts or pecans, chopped
- 1 tsp baking powder (*gluten-free version: use gluten-free baking powder)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
- 2 cups all-purpose flour (GF Option: use gluten-free flour blend + 1 teaspoon xantham gum unless gluten-free flour already contains it)
- *GF version only: add 2 heaping tablespoons ground flax
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream together eggs, sugar, vanilla, and oil. Stir in softened cream cheese; mix well.
- Fold in grated zucchini and nuts. In another mixing bowl, combine baking powder, baking soda, cinnamon, nutmeg, salt, and flour, (+ flax and xantham gum for gluten-free version).
- Mix dry ingredients with the cream cheese mixture.
- Equally, divide the mixture between two greased 9"x5" loaf pans.
- Bake at 350 degrees F. for 60 to 65 minutes, or until center is set.
- Remove from oven; cool for 20 minutes. Carefully run a table knife around the edges before removing from the pan.
- Slice. Serve warm with butter.
Notes
This zucchini bread freezes well for up to 2 months.
Normally, I eat one loaf and freeze the other loaf for use later or give it away as a delicious homemade gift.
[There are many ways to use zucchini in recipes besides making Cream Cheese Zucchini Bread such as Simple Pan-Fried Zucchini, Healthy Zucchini Muffins, Chocolate Zucchini Brownies, and Chocolate Espresso Zucchini Sheet Cake.
To sum it all up, I think once you try it, you’ll also fall in love with this Cream Cheese Zucchini Bread.
What is your favorite zucchini recipe?
Linda
More great recipes!
Brenda says
It says this loaf can be frozen for up to 2 months. Can the batter be frozen to be thawed and baked at a later date?
Blessed Beyond Crazy says
Hey Brenda,
No, the batter can not be frozen and baked at a later date. Thanks for asking! Take care,
Linda
Nina Talkat says
Absolutely the very best zucchini bread. In the span of two weeks, I made 24! My family gently requested more and I was happy to share.
The zucchini bread has a perfect flavor and density.
I made both options, as my daughter cannot have gluten.
I also substituted bananas for one batch, just as delicious.
Thank you for the recipe. I definitely give it greater than five stars
Blessed Beyond Crazy says
Hi Nina,
We are so happy that you and your family enjoy this recipe. It’s one of our favorites too. You’ve been really busy making 24 loaves over the course of two weeks. Thank you for your kind words and for stopping by and leaving us a nice note. Take care and enjoy! Linda & Anna
Pam says
I just made this last night…not the gf option. My husband and I loved it as well as my co-workers. This is a keeper! Thank you for sharing!
Blessed Beyond Crazy says
Hi Pam!
We are so happy to hear that you and your husband enjoyed this recipe. It’s one of our favorites too! Thanks for letting us know and for your kind words! Enjoy!
Bonnie Matthews says
I made the Cream Cheese Zucchini Bread and the taste is wonderful. However, it seems really oily. I used BRM 1 to 1 Baking flour. Anything I should have done differently?
Blessed Beyond Crazy says
Hi Bonnie,
Hey, I’m not sure why your bread seemed oily. Perhaps it has something to do with the baking flour you used? I’ve never used that particular brand before so I have no experience with it. Maybe next time you can try a different brand and see if that helps.
I personally use 2 cups GF white rice flour + 2/3 cup GF potato starch + 1/3 cup GF tapioca starch. Then to help bind ingredients to together when baking add 1 teaspoon xanthan gum per cup of GF flour. Sometimes I add ground flax to my gluten-free recipes for extra nutrition and fiber, plus it also helps bind ingredients together.
Hope this helps you!
Take care,
Linda
Tammy says
Hi. With the gluten-free version, just curious why you add the ground flax. I’m gluten-free and haven’t used flax in my baking recipes.
Bonnie Matthews says
I would like to know the same thing. I do not have ground flax and wonder if I should just leave it out or substitute something for it.
Blessed Beyond Crazy says
Hi ladies,
I personally use ground flax in many of my gluten-free recipes because it adds extra nutrition and fiber. You can easily leave it out of the recipe and it will be fine.
Ada says
Only want gluten free recipes.