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Moist Lemon Zucchini Bread with Cream Cheese Swirl

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A moist and tangy lemon zucchini bread featuring a creamy cream cheese swirl and a subtle crunch from poppy seeds. Perfect for a comforting treat that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • 2 cups all-purpose flour (250g), sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar (150g)
  • ⅓ cup vegetable oil (80ml), such as canola or sunflower
  • 2 large eggs, room temperature
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon poppy seeds
  • For the cream cheese swirl:
  • 8 oz (225g) cream cheese, softened
  • ¼ cup granulated sugar (50g)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan; line with parchment paper if desired.
  2. Grate the zucchini using a box grater or food processor; do not squeeze out moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a separate bowl, beat eggs with sugar and vegetable oil until smooth. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Fold grated zucchini into the wet ingredients until evenly mixed.
  6. Gently fold dry ingredients into the wet mixture until just combined; avoid overmixing.
  7. In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  8. Pour half the batter into the prepared loaf pan and spread evenly.
  9. Spoon the cream cheese mixture over the batter and gently spread it out without mixing.
  10. Top with the remaining batter and spread carefully.
  11. Use a knife or skewer to gently swirl the cream cheese through the batter.
  12. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  13. Cool the bread in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not squeeze the zucchini to keep the bread moist. Use fresh lemon zest for best flavor. Soften cream cheese to room temperature before mixing. Tent with foil if the top browns too quickly. Allow bread to cool completely before slicing to preserve the cream cheese swirl.

Nutrition

Keywords: lemon zucchini bread, cream cheese swirl, poppy seeds, moist bread, quick bread, easy baking, lemon zest, zucchini recipe

Find it online: https://lucastable.com/moist-lemon-zucchini-bread-with-cream-cheese-swirl-recipe-easy-and-delicious/