Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
Our entire family loves this easy, moist zucchini bread with cream cheese inside — what a yummy treat!
I’ve always loved baking homemade quick bread in a loaf pan. The possibilities are endless with flavors and they always turn out so moist and delicious. It’s an easy way to enjoy time in the kitchen.
Today, I’m going to share my favorite zucchini bread recipe. It’s not just any bread, though; it has a special glaze on top and a surprise cream cheese filling that will leave you wanting to eat the whole loaf by yourself. It’s truly the best, I swear!
This stuffed zucchini bread offers a great big, homemade flavor that you can serve for breakfast, a snack or dessert. It’s so easy to bake from scratch. Just grab your sugar, cream cheese and spices and let’s get started. Make sure you check out our chocolate zucchini bread recipe and our Monkey Bread recipe as well.
Zucchini Bread with Cream Cheese:
There are many variations of mix-ins you can add as well when baking zucchini bread. We’ve enjoyed chocolate chips, banana, lemon, apple, blueberry, carrot, oatmeal or making them with applesauce. And let’s not forget you can ditch the loaf pan and bake them into muffins!
I’m proud to partner with Mirum to share our favorite zucchini bread recipe with you. It’s got a surprise inside and a glaze on top that is to die for!
One of the reasons I love baking quick bread so much is how easy it is. Just gather ingredients, measure, mix and pour into your pan and voila! Plus, you absolutely cannot beat the smell of fresh baked goods of any variety.
Let’s get started!
Ingredients Needed for this Zucchini Bread
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 cup Brummel and Brown
• 1 tablespoon vanilla
• Zest from one orange
• 1 egg
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 2 cups grated zucchini
• 1 cup chopped walnuts
• 8 ounces cream cheese
• 1/4 cup sugar
• 1 egg
• 2 tablespoons flour
• 2 cups powdered sugar
• 1 tablespoon Brummel and Brown
• 4 tablespoons fresh orange juice
The Brummel & Brown Yogurt Spread adds such a delicious sweet and creamy taste to all my recipes. It’s made with plant-based oils, purified water and the goodness of real yogurt. You can create so many yummy ideas with it — from savory spreads to pie or more.
You’ll find it at your grocery by the butter spreads. Be sure to pick some up at Safeway during your next shopping trip and then get ready to make this yummy recipe.
How to Make Zucchini Bread
I’ve tried lots of variations of this recipe for zucchini bread over the years.
Some other favorites include mixing in chocolate chips, banana, lemon, apple, blueberry, carrot, oatmeal or making them with applesauce.
You could also make them muffins! The possibilities are endless.
To start, in a bowl, cream together sugar, Brummel & Brown and vanilla until smooth.
Add egg and orange zest and mix well.
In a separate bowl, mix flour, salt, pumpkin pie spice, baking powder and baking soda. Whisk together.
Slowly add dry ingredients to the wet.
Wrap grated zucchini in a paper towel and gently squeeze. Don’t over squeeze, you only want to remove about 2-3 tablespoons of liquid.
Transfer to batter along with walnuts and mix together.
In a separate bowl, cream together sugar, cream cheese, egg and flour.
In a bread pan lined with parchment paper, pour half of the bread batter, then pour the cream cheese on top and smooth. Add the remaining bread batter and smooth.
How to Bake Zucchini Bread with a Cream Cheese Filling
Bake at 400 degrees for 50-60 minutes until knife inserted in the middle comes out clean. If the bread starts to brown too much on top, add foil to keep from browning too much.
While bread is cooling, make the glaze.
Whisk together powdered sugar, orange juice and Brummel & Brown.
Once the bread has cooled, drizzle over the top.
We love this bread for any occasion from breakfast together, to dessert to a treat to offer guests. You can’t go wrong.
I hope your family enjoys this tasty zucchini bread…. and an adventure…. together soon!
More Quick Bread Recipes You’ll Love:
More Sweet Treats
Best Ever Zucchini Bread
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 cup Brummel and brown
- 1 tablespoon vanilla
- Zest from one orange
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 2 cups grated zucchini
- 1 cup chopped walnuts
- 8 ounces cream cheese
- 1/4 cup sugar
- 1 egg
- 2 tablespoons flour
- 2 cups powdered sugar
- 1 tablespoon Brummel and Brown
- 4 tablespoons fresh orange juice
- Preheat oven to 400 degrees.
- In a bowl, cream together sugar, Brummel and Brown and vanilla until smooth.
- Add egg and orange zest and mix well.
- In a separate bowl, mix flour, salt, pumpkin pie spice, baking powder and baking soda. Whisk together.
- Slowly add dry ingredients to the wet.
- Wrap grated zucchini in a paper towel and gently squeeze. Don’t over squeeze, you only want to remove about 2-3 tablespoons of liquid.
- Transfer to batter along with walnuts and mix together.
- In a separate bowl, cream together sugar, cream cheese, egg and flour.
- In a bread pan lined with parchment paper, pour half of the bread batter, then pour the cream cheese on top and smooth. Add the remaining bread batter and smooth.
- Bake for 50-60 minutes until knife inserted in the middle comes out clean. If the bread starts to brown too much on top, add foil to keep from browning too much.