Cream Cheese Swirled Banana Zucchini Bread Recipe

Introduction

This Cream Cheese Swirled Banana Zucchini Bread is a moist, flavorful twist on classic quick bread. Combining ripe bananas, fresh zucchini, and a creamy cheese swirl, it offers a delicious balance of sweetness and texture perfect for breakfast or a snack.

Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg (room temperature)
• 1 cup mashed ripe bananas (about 3)
• 1/2 cup canola oil
• 1/2 teaspoon vanilla extract
• 1 cup shredded zucchini
• 8 ounces cream cheese (softened)
• 1/4 cup granulated sugar
• 1 egg (room temperature)
• 1/4 cup all-purpose flour

Instructions

1. Step 1: Preheat the oven to 325 degrees Fahrenheit. Spray a 9×5 inch loaf pan with pan spray and, if desired, line it with parchment paper, leaving 2 inches hanging over both sides. Set aside.
2. Step 2: In a medium mixing bowl, whisk together 1-1/2 cups flour, 1 cup sugar, cinnamon, baking powder, baking soda, and salt.
3. Step 3: In a separate large bowl, beat 1 egg, mashed bananas, canola oil, and vanilla extract until combined.
4. Step 4: Add the dry ingredients to the wet ingredients and stir until just moistened. Fold in shredded zucchini.
5. Step 5: Pour half of the batter into the prepared loaf pan.
6. Step 6: For the cream cheese swirl, beat together softened cream cheese, 1/4 cup sugar, 1 egg, and 1/4 cup flour until smooth.
7. Step 7: Spoon the cream cheese mixture evenly over the batter in the pan and smooth gently with a spatula.
8. Step 8: Top with the remaining batter, spreading carefully to cover the cream cheese layer.
9. Step 9: Bake for 60 to 70 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If it browns too quickly, tent with foil.
10. Step 10: Let the bread cool in the pan for at least 30 minutes before slicing and serving.

Tips & Variations

• For extra moisture, use freshly grated zucchini and squeeze out excess water to avoid a soggy bread.
• Swap canola oil for melted coconut oil or butter for a different flavor.
• Add chopped nuts or chocolate chips for added texture and taste.
• Use Greek yogurt in place of cream cheese for a lighter swirl.

Storage

Store the banana zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly in plastic wrap and foil for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini that’s been thoroughly thawed and drained to remove excess moisture. This helps maintain the right texture in the bread.

Is it necessary to bring eggs to room temperature?

Using room temperature eggs helps them blend more evenly into the batter, creating a smoother texture. If you forget, you can warm cold eggs by placing them in a bowl of warm water for a few minutes.

Cream Cheese Swirled Banana Zucchini Bread Recipe

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★★★★★

4.9 from 114 reviews

This Cream Cheese Swirled Banana Zucchini Bread is a moist and flavorful loaf that combines the natural sweetness of ripe bananas with fresh zucchini. It features a rich and creamy swirl of sweetened cream cheese, creating a beautiful marbled effect and an irresistible texture. Perfect for breakfast, snack, or dessert, this bread is easy to prepare and baked to golden perfection.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1–1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 large egg (room temperature)
• 1 cup mashed ripe bananas (about 3 bananas)
• 1/2 cup canola oil
• 1/2 teaspoon vanilla extract
• 1 cup shredded zucchini

Cream Cheese Swirl

• 8 ounces cream cheese (softened)
• 1/4 cup granulated sugar
• 1 large egg (room temperature)
• 1/4 cup all-purpose flour

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Spray a 9×5 inch loaf pan with non-stick pan spray and optionally line it with parchment paper, leaving about 2 inches of overhang on both sides for easy bread removal. Set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In a separate large bowl, beat the large egg, mashed ripe bananas, canola oil, and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures: Add the dry ingredients into the wet ingredients and gently stir until just moistened; avoid overmixing to keep the bread tender. Fold in the shredded zucchini evenly into the batter.
5. Layer Batter in Pan: Pour half of the banana zucchini batter into the prepared loaf pan and smooth it out. This will be the base layer for the cream cheese swirl.
6. Prepare Cream Cheese Swirl: In a mixing bowl, beat together the softened cream cheese, granulated sugar, egg, and flour until the mixture is smooth and creamy with no lumps.
7. Assemble Bread: Spoon the cream cheese mixture evenly over the batter in the pan and carefully smooth it using an offset spatula or rubber scraper for an even layer. Then, top with the remaining banana zucchini batter and spread gently to cover the cream cheese layer.
8. Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with aluminum foil to prevent burning.
9. Cool and Slice: Remove the bread from the oven and allow it to cool in the pan for at least 30 minutes. Use the parchment overhang to lift the bread from the pan, then slice and serve.

Notes

• Make sure your cream cheese is softened to avoid lumps in the swirl mixture.
• If your zucchini is very watery, squeeze out excess moisture before adding it to the batter to prevent a soggy bread.
• Use ripe bananas with brown spots for the best flavor and natural sweetness.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This bread can be frozen for up to 3 months; thaw completely before slicing.

Keywords: banana bread, zucchini bread, cream cheese swirl, moist bread, baked goods, easy recipe, snack, breakfast bread, cinnamon banana bread