Irresistible Moist Zucchini Bread with Cream Cheese Drizzle

Description

This Irresistible Moist Zucchini Bread is a tender, flavorful loaf that balances the natural sweetness of zucchini with warm spices like cinnamon and nutmeg. The addition of grated zucchini keeps the bread incredibly moist without being dense, while the cream cheese drizzle on top adds a luscious tangy-sweet finish. Perfect for breakfast, tea-time, or dessert, this recipe is a cozy classic that turns humble zucchini into a bakery-worthy treat.

Ingredients For Irresistible Moist Zucchini Bread with Cream Cheese Drizzle

For the Zucchini Bread:

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ cup vegetable oil (or melted coconut oil)

• ¾ cup granulated sugar

• ¼ cup brown sugar, packed

• 2 large eggs

• 2 tsp vanilla extract

• 2 cups grated zucchini (squeezed of excess liquid)

• ½ cup chopped walnuts or pecans (optional)

• ½ cup raisins or chocolate chips (optional)

For the Cream Cheese Drizzle:

• 4 oz cream cheese, softened

• ½ cup powdered sugar

• 1–2 tbsp milk (adjust for consistency)

• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Prepare wet mixture: In another bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.

4. Add zucchini: Fold in the grated and squeezed zucchini.

5. Combine: Gradually mix dry ingredients into the wet mixture until just combined. Stir in nuts or chocolate chips if using.

6. Bake: Pour batter into prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

7. Make drizzle: Beat cream cheese with powdered sugar, vanilla, and milk until smooth and pourable.

8. Finish: Drizzle over cooled zucchini bread, slice, and enjoy!

Notes

• Always squeeze out excess water from the grated zucchini with a clean kitchen towel to avoid soggy bread.

• The bread tastes even better the next day as the flavors develop.

• Can be stored at room temperature for 2 days, or in the refrigerator up to 5 days. Freezes well for 2–3 months.

Tips

• For extra moistness, replace half the oil with applesauce.

• Add orange zest to the cream cheese drizzle for a citrus twist.

• For healthier variation, swap half of the flour with whole wheat flour.

• If you love crunch, sprinkle some chopped pecans on top before baking.

Servings

• Makes 1 loaf (about 10–12 slices).

Nutritional Info (per slice, based on 12 servings)

• Calories: ~245

• Carbohydrates: 32g

• Protein: 4g

• Fat: 11g

• Fiber: 2g

• Sugar: 18g

Health Benefits

• Zucchini: Low in calories, high in antioxidants, vitamins A & C, and fiber for digestion.

• Nuts: Provide heart-healthy fats and protein.

• Cream cheese: Adds calcium and a creamy richness.

• A great way to sneak vegetables into a sweet treat for kids and picky eaters!

Q&A

Q: Can I make this bread gluten-free?
A: Yes! Substitute with a 1:1 gluten-free baking flour blend.

Q: Can I skip the cream cheese drizzle?
A: Absolutely. The bread is delicious on its own, or you can use a light dusting of powdered sugar instead.

Q: How do I keep zucchini bread from drying out?
A: Don’t overmix the batter, and make sure not to overbake. Wrapping the cooled loaf in plastic wrap helps retain moisture.

Q: Can I turn this into muffins instead of a loaf?
A: Yes, bake in a muffin tin for 18–22 minutes at the same temperature.