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Moist Creamy Blueberry Cream Cheese Swirl Zucchini Bread

blueberry cream cheese swirl zucchini bread - featured image
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A moist and creamy zucchini bread with fresh blueberries and a luscious cream cheese swirl, perfect for busy days and any occasion.

Ingredients

Scale
  • 2 cups shredded zucchini (about 1 medium zucchini), no need to peel
  • 1 ¾ cups all-purpose flour (220g) (for gluten-free option, use almond flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed (light brown preferred)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (can substitute melted coconut oil)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ½ cup fresh or frozen blueberries (if frozen, thaw and drain)
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract (for cream cheese mixture)
  • 1 tablespoon all-purpose flour (for cream cheese mixture)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Shred the zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze out excess moisture to get about 2 cups packed shredded zucchini.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. In a separate bowl, beat the softened cream cheese with powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon flour until smooth. Gently fold in the blueberries without crushing them. Set aside.
  5. In another large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract until combined and slightly fluffy (about 2-3 minutes).
  6. Gradually fold the dry ingredients into the wet mixture until just combined. Then fold in the shredded zucchini evenly.
  7. Pour half of the zucchini bread batter into the prepared loaf pan. Dollop half of the cream cheese mixture on top in spoonfuls and gently swirl with a knife or skewer. Repeat with remaining batter and cream cheese mixture.
  8. Bake for 55-65 minutes, checking doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Use gentle swirling technique to keep cream cheese ribbons distinct. Toss blueberries in flour before folding to prevent color bleed. Tent with foil if top browns too quickly. Let bread cool completely before slicing for best texture. Optional: add chopped walnuts or pecans for texture. For gluten-free, use almond flour with xanthan gum. For vegan, substitute flax eggs and dairy-free cream cheese.

Nutrition

Keywords: zucchini bread, blueberry bread, cream cheese swirl, quick bread, moist zucchini bread, easy snack, breakfast bread

Find it online: https://chrisfeasts.com/moist-creamy-blueberry-cream-cheese-swirl-zucchini-bread-recipe-easy-and-perfect/