Zucchini Bread With Cream Cheese Filling Recipes

CREAM CHEESE ZUCCHINI BREAD (LOAF AND/OR MUFFINS)

Cream Cheese Zucchini Bread (Loaf And/Or Muffins) image

This was a forgotten recipe in Private Recipes folder. I vaguely remember working on it a year or so ago! I tried it out again this morning, and it's very good if I do say so myself. I use Splenda and low fat ingredients and am posting it that way for the nutritional info, but feel free to use regular ingredients if you desire. This makes two loaves so you can eat one and give one away or freeze for later use. When I made it this morning, I made a loaf and 10 muffins. Because I was using it as a breakfast bread I left out the brown sugar to make it less sweet. For a sweeter, snack type bread, make as written. Hope you enjoy!

Provided by little_wing

Categories Quick Breads

Time 1h15m

Yield 2 loafs

Number Of Ingredients 15

Ingredients

3 eggs
1 cup Splenda granular, sugar substitute
1/2 cup sugar
1/2 cup packed brown sugar
1 cup canola oil or 1 cup vegetable oil
1 teaspoon vanilla
8 ounces fat free cream cheese, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups chopped pecans (optional)
2 cups shredded zucchini (about 2 medium)

Steps:

Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
Add cream cheese and beat until blended.
In a separate bowl, combine dry ingredients.
Slowly add flour mixture to egg mixture, beating constantly until combined.
Fold in nuts and zucchini.
Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
Cool for 10 minutes in pan before turning out.

Nutrition Facts : Calories 2082, Fat 119.1, SaturatedFat 11.6, Cholesterol 292.6, Sodium 2904.9, Carbohydrate 214.6, Fiber 5.4, Sugar 113.7, Protein 41.8

ZUCCHINI BREAD WITH CREAM CHEESE FILLING

Zucchini Bread With Cream Cheese Filling image

The cheesecake like filling is a sweet surprise when you cut into this moist bread! A friend passed along this recipe last summer when I had too many zucchini in my garden and it has been a family favorite ever since!

Provided by brookielynn

Categories Breads

Time 1h50m

Yield 2 Loaves, 24 serving(s)

Number Of Ingredients 16

Ingredients

3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup oil
3 cups zucchini, grated and unpeeled
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup nuts
1 cup raisins
1 small apple, chopped or shredded
3 teaspoons cinnamon
1 (8 ounce) package cream cheese, room temperature
1 egg
1/2 cup sugar

Steps:

In small bowl, beat eggs. Add sugar, vanilla, and oil. Mix dry ingredients in large bowl, pour egg mixture over and stir until moistened. Add zucchini, nuts, raisins, and apple.
Mix cream cheese, 1 egg, and 1/2 cup sugar for filling. Put half of batter into 2 loaf pans, greased and floured. Drop teaspoons of filling in center, then put remaining batter on top. Bake at 350 degrees for 1 hour and 30 minutes or until pick inserted comes out clean.

Nutrition Facts : Calories 321.6, Fat 16.4, SaturatedFat 4.1, Cholesterol 45.6, Sodium 245, Carbohydrate 40.8, Fiber 1.6, Sugar 25.6, Protein 4.8

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