Cheesecake Zucchini Bread

This recipe for zucchini bread yields a soft fast loaf with savory and sweet aromas. This bread is elevated to an exceptional level by a ribbon of decadent cheesecake baked through the loaf.

Zucchini bread is a simple bread recipe that uses zucchini. They are termed fast breads because they require less time to create than yeast breads. 

This is because the batter is aided in its rise by baking powder and soda. As a result, this zucchini bread recipe requires no rising time!

When making the bread batter, you’ll need unpeeled, grated zucchini. Some people grind zucchini using the shredding holes of a box grater.

Use caution as the zucchini piece becomes smaller; it’s easy to scrape oneself.

Grate zucchini more quickly and easily if you have a food processor equipped with a grating blade. Additionally, you may grate it in a high-speed blender like a Ninja, Blendtec, or Vitamix.

Due to the bread’s excellent freezing properties, this zucchini bread recipe is ideal for making ahead of the Christmas rush!

Wrap the bread tightly with a layer of plastic wrap and another layer of aluminum foil. It is possible to freeze Zunnichi bread for up to 4 months.

To defrost frozen zucchini bread, remove the foil layer and store it wrapped in plastic wrap in the refrigerator.

To make zucchini muffins, use the recipe for zucchini bread below. Instead of using a loaf pan, fill each well of a standard-size muffin tray halfway with batter.

 Bake the dough (preferably at 350 degrees Fahrenheit) for 20-25 minutes. 

Test for doneness when making zucchini bread or muffins. They are done baking when a wooden toothpick or cake tester put in the center comes out clean. This recipe has a low-calorie count of 520 calories per serving.



  • 8 oz (226 g) softened cream cheese
  • 1 and 1/2 cup sugar
  • a single egg
  • 1 teaspoon vanilla extract


  • 2 cups of coarsely ground zucchini
  • 1 and a half cup unsalted butter
  • 2 eggs
  • 1 cup confectioners’ sugar
  • 2 tablespoons vanilla extract
  • 1/tsp cinnamon
  • 1 tsp salt
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon bicarbonate of soda
  • 2 1/2 cups self-rising flour
  • 1/2 cup milk, or buttermilk, with a splash of vinegar



  1. Whip the cream cheese and sugar until creamy; add the egg and vanilla extract and whisk to incorporate.
  2. Preheat oven (the best result is observed at 350 degrees Fahrenheit or 176 degrees Celsius). Drain and squeeze out as much as possible from the shredded zucchini. Place aside.
  3. Grease two 8×4-inch loaf pans lightly. Melt the butter, cool somewhat but do not allow it to harden, and then whisk in the sugar. Blend the eggs, vanilla, and cinnamon in a mixing bowl. Add the zucchini and whisk well to combine.
  4. Combine the all-purpose flour, salt, baking soda, and baking powder in a separate basin. Alternately add the milk (or buttermilk) and flour mixture, stirring to incorporate; the mixture will be lumpy.
  5. Fill the pans halfway with batter, then gently divide the cheesecake batter between the two loaf pans, spreading evenly to the borders of the pans.
  6. The remaining batter should be used to cover the cheesecake batter.
  7. Bake the cake until you observe that the cake tester inserted in the center comes out clean (40 to 45 minutes). Before serving, allow it to cool fully.
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